Firstly, let’s look at what enzymes are from a cleaning and hygiene perspective and also what they are not They are specialized types of proteins produced by microorganisms to help them break down food sources, and so make them easier to digest. In most cases this is...
A lot of our customers don’t realise the wide variety of metal detectable tools now available for use on food production lines – whether it be stirring food products, scraping stuck on food, shovelling ice or scooping ingredients. It’s simply not worth the risk of...
February 2020 No penetrations into the wall – means less opportunities for bacteria harbourage and your building stays looking good for longer. Especially as the needs in your factory changes over time and layouts/machinery placement is altered – simply...
November 2019 In the food industry, there are two common materials that can be corroded under the wrong conditions, these being stainless steel and aluminium. With both materials, corrosion happens when the protective oxide layer is compromised, and this can happen...
August 2019 You only need to look at the MPI recall site and then search on what recalls are due to an undeclared allergen and you will get an impression that allergen management in New Zealand is indeed a problem. Obviously not all of these cases are due to...
OK, that may be a big call, as there is not one “silver bullet” to solve this country’s perceived Campylobacter on chicken problem, as there are many facets to it. But, the technology to substantially reduce the amount of it present on the fresh chicken sold to...