Blog Posts About Liquid Sampling Written by Our Subject Matter Experts (SMEs)
Change Management in Food Safety: Mechanisms of Failure and Food Safety Risk Mitigation Strategies in Food Manufacturing Systems
Why Change Management in Food Safety Matters Change is a constant in food manufacturing systems. It is driven by continuous improvement, supply chain variability, and day-to-day operational demands. However, change is not neutral and may lead to unintended consequences. Effective change management in food safety requires understanding how even small system modifications can alter environmental…
Food Manufacturing Waste Reduction: How Hidden Contamination Drives Product Loss
In food and beverage manufacturing, product waste usually starts long before it becomes visible. Often, by the time a batch is placed on hold, a shipment is rejected, or product keeping quality/shelf life drops, the problem has been developing inside the processing system for days or weeks. In Part One of this series, we looked at how persistent contamination…
Extended Shelf Life in Food Processing Starts Inside Your Equipment
Extended shelf life in food processing is often achieved through raw material quality, formulation, packaging, and temperature controlled distribution. However, recurring shelf-life loss often stems from the production system. While many studies on production system related shelf-life loss focus on dairy plants, the causes of shelf-life loss and the resulting food waste apply broadly. One area…
Dairy Farm Water Quality: Understanding the Links Between Water Conditions and Downstream Contamination Risks
Water plays a key role on dairy farms, from keeping animals hydrated to cleaning equipment. When milk quality issues arise, water test results are often characterized as simply “good” or “bad.” In truth, the situation is more complicated. Dairy farm water quality, by itself, does not usually cause contamination. However, it establishes conditions that allow microorganisms…
Dead Ends in Cheese Processing: Trapped Cheese Residues as a Driver of Defect Rates
In the complex environment of cheese processing, optimization often focuses on visible control points: pasteurization temperatures, pH targets, culture activity, and packaging sterility. Yet lurking within the physical infrastructure of the plant are literal dead end slow-flow or blind areas that allow residues to accumulate. These dead ends, like valve clusters, stagnant flow zones, blind…
Proactive Biofilm Surveillance™
A New Approach to Contamination Prevention in Food and Dairy Processing What is Proactive Biofilm Surveillance™? Biofilms present a major challenge for food safety and processing. Proactive Biofilm Surveillance is a data-driven approach for anticipating and preventing biofilm formation in processing environments. By harnessing scientific insights to help identify biofilm hotspots. Quality assurance (QA) teams can…
