Is the use of enzymatic detergents in the food industry an alternative?
How does the supply crisis and rising costs affect food safety?

How does the supply crisis and rising costs affect food safety?

Food safety remains the top priority Energy, raw materials, transport, consumption, prices… Everything has soared in recent months almost by surprise. Global markets are in the midst of a deep supply crisis, which has led to a sharp rise in the cost of raw materials and energy. An atypical situation that comes after two years […]

Cleaning Winter Duvets

Cleaning Winter Duvets

Darren Brown, Business Development Manager at Cole & Wilson gives his six top tips on how to effectively wash winter duvets as the colder season creeps in. Winter has come around quick and fast, and the cold weather is slowly creeping upon us, thus meaning it is time to get those winter duvets out. When […]

Size is not always a good fit for linens

Size is not always a good fit for linens

Dave Benson, Business Development Manager at Christeyns UK discusses the issue with fibre size that has become more of a problem for commercial laundries in their endeavours to meet supply for the hospitality sector. Like many industries, the laundry sector has been affected severely in many ways over the past year due to Covid and […]

Christeyns UK Sustainability Focus

Christeyns UK Sustainability Focus

The recent Coronavirus pandemic has made significant impacts on the way we live our lives in all countries of the world. There are many, such as the writer Mike Berners-Lee (Author of “There is No Planet B), that think this seismic event may act as a catalyst to drive positive change in the way we […]

Washing workwear at home, a risky business

Washing workwear at home, a risky business

Washing professional clothing at home may seem like a simple and obvious solution. Whether for workwear, chefswear, hospital uniforms… In reality, however, scientific publications indicate that textiles can be a carrier of infections, especially in times of Corona. That is why it is important to understand why workwear should be washed in a professional laundry […]

Cool solution for PPE lengthens textile life

Cool solution for PPE lengthens textile life

A recent study in Europe has shown that the personal protective equipment (PPE) segment is growing fast in the total market for textile rental services, due to increasing public interest in risk prevention. Fulfilling its role as an innovator, Christeyns had already jumped on the bandwagon in 2016 with the launch of its ‘Cool Chemistry […]

Campylobacter, the bacteria responsible for most food-borne diseases

Campylobacter, the bacteria responsible for most food-borne diseases

“Campylobacter, the discreet bacterium” is the title of the new book published by Betelgeux, in which seven experts specialised in different areas tackle the most relevant issues related to food safety and controlling Campylobacter spp. Campylobacter was first described in 1886 by the German paediatrician and bacteriologist Theodore Escherich as curved or spiral bacteria present in the colon […]

Construction project for a new plant: Basic aspects related to the hygiene of facilities

Construction project for a new plant: Basic aspects related to the hygiene of facilities

Hygiene is essential to achieve safe and good quality food. Hygiene practices must be efficient at all stages of the food chain, from production to consumption, in order to avoid errors that may cause foodborne diseases or alterations that reduce their useful life. In the European Union, health regulations on food have a strongly preventive […]

Cleaning and disinfection in the beverage industry: CIPs and use of peroxide-peracetic

Cleaning and disinfection in the beverage industry: CIPs and use of peroxide-peracetic

In food industries, in addition to producing the largest possible number of processed food units, they must be of adequate quality. In this sense, they must be safe, not produce any toxicity to the people consuming them, and maintain the physical-chemical and organoleptic characteristics in all lots throughout their commercial life. An important aspect is […]

Escherichia Coli: characteristics, pathogenicity and prevention

Escherichia Coli: characteristics, pathogenicity and prevention

Escherichia coli bacterium was initially isolated and described by the German pediatrician Escherich in 1885, who proved its existence as a regular host in the intestine. He named it Bacterium coli commune, which can be translated as “common colon bacteria”. In 1919 Castellani and Chalmers gave it its definitive name in homage to Escherich. Escherichia quickly became […]

Importance of training in the field of Food Safety

Importance of training in the field of Food Safety

Food safety has become an aspect of primary importance in a globalised world, where economic benefits in search of food quality and safety predominate in most cases. Clear examples of this are the latest food crises that have taken place worldwide. While food safety consists in ensuring the population’s adequate nutrition in some countries, in […]

Peracetic acid (PAA): Broad-spectrum and low-residue biocide

Peracetic acid (PAA): Broad-spectrum and low-residue biocide

Cleaning, sanitising and disinfecting are three essential processes in the food industry. Three actions whose objective is ensuring food safety, thus preventing food poisoning, in addition extending the products’ commercial life. Out of these three sanitation phases in the food industry, based on its importance, we will focus our attention on the disinfection of surfaces […]