Some years ago, the television show “Mythbusters” tested the “5-Second Rule”—a belief that food dropped on the floor can be safely picked up and eaten as long as it happens within five seconds. The team tested samples of wet pastrami and dry crackers by placing them on bacteria-infested floor tiles for two and six seconds, then did cultures to see how much bacteria formed compared to a control.

Be prepared for food safety interruptions and ensure you have a well-documented contingency plan.

Aquacycl used bacteria to clean up a wastewater stream and generate enough electricity to run the system and produce clean water.

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.

Many chemical bactericidal washes and rinses have been tried in the poultry processing industry with varying results; Campylobacter and Salmonella still find their way to finished product.