American Cleaning Institute’s Post

🔬🛡️ Choosing the Right Standard for Antibacterial Disinfectant Testing: EN 1276 vs. EN 1040 Antibacterial testing of disinfectants is paramount for ensuring safety and efficacy, whether in healthcare, food processing, or our schools and homes. But do you know which standard best suits your product? Let's explore! EN 1276 and EN 1040 are cornerstone European standards guiding the antibacterial disinfectant tests. These protocols ensure that products not only perform effectively but also safely across various environments. 🤔 Dive into our latest article where we discuss the differences and applications of EN 1276 and EN 1040, helping you make an informed choice for your products. At Microbe Investigations Switzerland (MIS), we specialize in conducting rigorous antibacterial tests aligned with global standards. Ensure your disinfectants meet the highest levels of safety and effectiveness with our expert testing services. 🌍 Read more about these standards and how they can benefit your products: Comparing EN 1276 and EN 1040 Let's make safety and efficacy a priority together! 💪🧼 #AntibacterialTesting #EN1276 #EN1040 #DisnfectantTesting #MicrobeInvestigationSwitzerland #PublicHealth #SafetyFirst https://lnkd.in/gJQvpgdM

Intact Cell Count (ICC) is becoming the preferred way to quantify microbial contamination in the Food and Beverage (F&B) industry. Here are a few reasons why ICC is preferred in F&B industry: 1. Effective Quality Control: Intact cell count analysis informs QC managers with actionable microbiology data that helps implementing control measures and improving quality in water circuits for production, washing and cooling. 2. Microbial Activity Assessment: Intact cell count analysis in water is crucial for accurately assessing the viable microbial population without depending on the outcome of bacterial cultivation. 3. Risk Management: Assessing intact cell count allows companies to identify potential risks related to microbial contamination early on. This enables proactive measures to be taken to mitigate these risks and prevent costly product recalls or safeguarding brand reputation. 4. Process Optimization: Monitoring intact cell count over time can help identify trends and patterns in microbial contamination. This information can be used to optimize water treatment processes and preventive maintenance of water circuits. 5. Regulatory Compliance: Compliance with regulatory requirements is facilitated through intact cell count analysis, enabling companies to comply with strict guidelines for microbial contamination in F&B production. We understand that maintaining high standards of hygiene in the food and beverage is essential to ensure the safety and quality of products. Therefore, we are committed to providing reliable and efficient solutions to help our customers achieve their goals. Check out how rqmicro supports F&B sector: https://lnkd.in/eEyph2VQ #rqmicro #makewatersafe #foodandbeverage #watermonitoring #wateranalysis #flowcytometry

WHY are we being POISONED with Fluoride in our WATER? “Keep em uneducated & overmedicated” ~ is the motto. Fluoride is a highly reactive and TOXIC substance. Which according to the EFSA (European Food Safety Authority) serves no essential function in human growth and development. With no signs of fluoride deficiency being identified in humans. In addition, contrary to old science the ingestion of fluoride provides NO DENTAL health BENEFITS. In fact, fluoride’s minimal dental health effect comes primarily through topical application (CONTACT with surface of TEETH). Awareness is the first step to change. ~💜~ ARTICLE: https://lnkd.in/gAt6mWmS #Divine #Wisdom #Water #Poison #Health #Awareness #Knowledge #Dental #corruption #Freedom #Gaia #Planet #Earth #People #Children #Mind #Body #Truth #Internet #Правда #Spirituality #America #USA #world #news #fluoride #toxins #matrix #system #blackout

Ecuador Revises its Rules on Disinfectants            On July 24, 2024, the Ecuador FDA-analog, ARCSA, issued a resolution that revises its 2018 standard of disinfectant products. The changes impact the requirements for obtaining a Sanitary Notification for: ·       Industrial use hygiene products ·       Disinfectant products for hospital use and ·       Food grade disinfectant products. The rules also set out the guidelines for the Certificate of Free Sale, Sanitary Certificate of Export, and the criteria for the control and surveillance of covered products in the facilities where they are manufactured, stored, distributed, commercialized, and imported. The new revisions go into effect within 6 months of the issuance date (i.e., January 24, 2025). #hygieneproducts #disinfectants #hospital #foodandbeverage #lifesciences #latinamerica #regulatoryaffairs #melonlatam

Safety is always a priority, especially when it comes to food products 🦺🔒 Today is #WorldFoodSafetyDay, which was proclaimed by the World Health Organization (WHO)! Did you know that the WHO confirmed gelatin's safety based on international research findings? This is reflected in the careful selection of premium raw materials and the comprehensive multi-stage manufacturing process. Quality standards for this process are established by national and international regulations. It is fair to say that gelatin is one of the most researched products regarding safety and thus can be used regardless in any application. Discover our website and learn more about the safety aspects of gelatin: https://lnkd.in/d3VFaT4E

🍹🔧 #CIP #BeverageIndustry #Innovation #HygieneMatters Clean-in-Place (CIP) is a systematic and automated method used in the food and beverage industry to clean and sanitize the interior surfaces of processing equipment without the need for disassembly. This process is essential for maintaining high levels of hygiene, preventing contamination, and ensuring the quality and safety of the final products. Here's a more detailed breakdown of the Clean-in-Place process: #1Pre-Rinse: The CIP process typically begins with a pre-rinse to remove any loose or easily removable residues from the equipment. Detergent or Cleaning Solution: A specialized cleaning solution or detergent is then circulated through the system. This solution is designed to break down and remove proteins, fats, sugars, and other residues that might be present on the surfaces. #2Circulation: The cleaning solution is circulated through the system using pumps and piping. This ensures that all parts of the equipment come into contact with the cleaning solution. #temperaturecontrol and #Time Control: #3Rinse: After the cleaning solution has done its job, a thorough rinse follows to remove any remaining cleaning agents and residues. Multiple rinse cycles may be employed to ensure complete removal. #4Sanitization: Once the equipment is clean, a sanitizing solution is circulated to eliminate any remaining microorganisms and ensure that the system is microbiologically safe. This step is crucial for preventing bacterial contamination. Final Rinse: A final rinse with water may be performed to remove any traces of the sanitizing solution, ensuring that the equipment is ready for the next production cycle. #5Verification and Monitoring: Quality control measures, including testing for microbial content, may be employed to verify the effectiveness of the CIP process. Monitoring equipment and sensors can provide real-time data to ensure that the cleaning and sanitization goals are met.: The cleaning solution is circulated through the system using pumps and piping. This ensures that all parts of the equipment come into contact with the cleaning solution. #6Temperature and #Time Control: The effectiveness of the cleaning process is often enhanced by controlling factors such as temperature and the duration of exposure to the cleaning solution. Elevated temperatures can improve the removal of certain types of residues. #7Sanitization: Once the equipment is clean, a sanitizing solution is circulated to eliminate any remaining microorganisms and ensure that the system is microbiologically safe. This step is crucial for preventing bacterial contamination. #8Verification and #Monitoring: Quality control measures, including testing for microbial content, may be employed to verify the effectiveness of the CIP process. Monitoring equipment and sensors can provide real-time data to ensure that the cleaning and sanitization goals are met.

Maintaining safety and quality of processed fluid products can in some cases be more problematic due to the nature of continuous flow processing systems and the ease at which minute microbial contamination can go undetected, resulting in bacterial build-up within processing lines, ultimately leading to biofilm formation and hence product contamination. Thus the antimicrobial hoses, Microban, by Continental Industry look like very valuable products in the drive against product contamination and hence products recalls or public health concerns. https://lnkd.in/gRx7kWnD #foodsafety #foodquality #foodmicrobiology #publichealth #foodrecalls #foodprocessing #foodmanufacturing #biofilms #fresherhealthiersafer

Manufacturers of food contact materials (#FCM) carry a great responsibility. How can you protect consumers from health risks and safeguard your company? 🤷♀️ Our expert Dr. Theisen in the interview ➡ http://tuv.li/1k61 Before a food product is consumed, it comes into direct contact with various materials - during production, transport or preparation. Accordingly, the requirements for food contact materials are high. Worldwide, these 3 principles apply: ✔ Consumers must not suffer any harm from consumption. ✔ No components should migrate into the food. ✔ There should be no change to the sensorial aspects such as taste or smell. But which specific regulations apply in which countries? And are there industry-specific differences? Our experts at TÜV Rheinland support you in testing and certifying your products along the entire supply chain with individual services. Learn more about challenges and solutions around the conformity of food contact materials. Watch the video! ➡ http://tuv.li/1k61 #FoodContactMaterials #FoodSafety

HOW TO USE Daerg S.I.A. 💦 It is an alkaline detergent specifically formulated for different industries where vertical or difficult-to-access surfaces need to be cleaned. An extremely versatile product! For best results it is recommended to dilute the product by 3 to 5%, increasing the dosage in the case of heavy and tenacious soiling. 👉🏻 Wherever possible, we recommend using the product via a mechanical pressure system, centralised or with high-pressure cleaners, equipped with a foaming lance. Simply distribute the solution formed so as to cover the entire surface to be cleaned, leave to act for about 5/10 minutes, then proceed with a thorough pressure rinse to remove any residue present. ✅ Daerg S.I.A. is suitable for HACCP cleaning and hygienisation plans. 📩 info@daergchimica.it 📍 Via Cantarana, 7/B, 43058 – Sorbolo-Mezzani (PR)

Verifying the cleanliness of surfaces in the food industry is crucial for maintaining hygiene and preventing contamination. Several methods are used to ensure that surfaces are clean and free from harmful microorganisms are: 1. ATP bioluminescence techniques- A rapid test for cleanliness of surfaces based on ATP (adenosine triphosphate) – a substance used in energy transfer in cells and therefore present in biological material. Tools: ATP bioluminescence meters and swabs. Procedure: Swab the surface, insert the swab into the meter, and read the ATP levels. Advantages: Quick, provides immediate results. Limitations: Does not identify specific types of microorganisms. 2. Protein Residue Testing: Detects residual protein from food residues on surfaces. Tools: Protein test kits (e.g., colorimetric swabs). Procedure: Swab the surface, apply a reagent, and observe color change indicating protein presence. Advantages: Quick, easy to use. Limitations: Specific to protein residues, does not detect all types of contamination. 3. Fluorescence-Based Detection: Uses fluorescent dyes to detect residues and microorganisms. Tools: Fluorescence detection kits and UV light. Procedure: Apply the dye to the surface, use UV light to detect fluorescence indicating contamination. Advantages: Visual, effective for detecting biofilms and residues. Limitations: Requires specific equipment The choice of method depends on the specific requirements, available resources, and the level of assurance needed. Combining multiple methods can provide a comprehensive assessment of cleanliness and ensure high standards of hygiene in the food industry. #Foodsafety #awareness #Foodsciene