No Rinse Required: The Microbial Science Behind...
There’s a phrase you’ll find on every bottle of bleach, every quaternary ammonium label, every ch...
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HOCl in Produce Sanitation: Rinse-Free Pathogen...
It’s the unsolved problem of every produce facility: How do you kill pathogens—without damaging t...
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The Hidden Cost of Chemical Sanitation: What It...
Sanitizers are meant to kill pathogens—not your equipment. But walk into any food plant that’s ...
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Quats Are Failing Food Facilities: Why HOCl Is ...
Quaternary ammonium compounds—quats—have become a mainstay in food sanitation for decades. They’r...
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Common Food Processing Disinfectants: Hidden Dr...
Food processing facilities live and die by their sanitation practices. The right disinfectants pr...
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The Bleach Lie: Why Hypochlorous Acid Is the Fo...
In the high-stakes world of food production, where one microbial misstep can trigger national rec...
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