Technical articles on sanitation
Author: Walmir Rezende • 10/10/2025
Effective equipment sanitation prevents cross-contamination and keeps preservatives working in meat products by removing biofilms and residues.
Read MoreWalmir Rezende • 10/09/2025
Relying on alkaline cleaning alone, or acid cleaning alone, in a meatpacking plant CIP looks simpler, but it leaves residues behind and leads to biofilms and corrosion.
Read MoreWalmir Rezende • 10/08/2025
Production managers often ask: sodium hypochlorite or hydrogen peroxide? Both are sanitizers approved by ANVISA for the food industry, but they differ in mechanism, spectrum and application.
Read MoreWalmir Rezende • 10/07/2025
CIP (Clean-in-Place) protocols are essential for food safety in meatpacking and dairy plants. Yet seemingly minor operational mistakes can lead to contamination, biofilms, failed audits and equipment corrosion.
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