Fooding

When water is the enemy; sanitizing in dry food processing environments

15 days ago   |   By Food Safety News

“Water poses a significant food safety risk in dry and low moisture food processing environments,” says Nathan Mirdamadi, a Senior Food Safety Specialist with Commercial Food Sanitation. That makes cleaning and sanitizing these areas challenging, particularly considering the detrimental effects of microorganism growth on human health.
Microorganisms need moisture, the right temperature, and just a little bit of time to grow. Some organisms such as yeasts and molds and microorganisms such as Salmonella are capable of surviving for long periods of time in dry environments and just a little...
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