Continuous improvement in cleaning and hygiene, says PeroxyChem

The firm said different pathways for pathogens to enter the system at pre and post-harvest to prevent entry, better methods to remove pathogens and on-food intervention have been looked at in detail.

PeroxyChem manufactures peroxygen and adjacent chemistries. It employs 600 people globally with facilities in North America, Europe and Asia.

It has sanitizers for food and food processing and packaging and materials that help to stabilize liquids and extend shelf-life.

More end to end knowledge​

John Wallace, PeroxyChem global business manager for Food and Beverage Safety, said its focus has shifted from more than 'just' a manufacturer of sanitizers because of increasing performance criteria.  

“There are tighter parameters covering more organisms. There is a stronger focus on specialisation so you need a more end to end process knowledge and knowledge of regulation,” ​he told FoodQualityNews.

“We had to create a science, fact-based process when we approach a food manufacturer. ​

“The evolution in tools, testing capabilities, application knowledge, practices in hygiene, cleaning and sanitation all play a part in the detailed thought in bringing a product to market. You have to prove it and bring facts and validation, how they work and how well they work.” ​

Unsafe food also poses major economic risks, especially in a globalized world, according to the World Health Organization (WHO).

Germany’s 2011 E.coli outbreak reportedly caused US$1.3bn in losses for farmers and industries and US$236m in emergency aid payments to 22 European Union Member States.

WHO is dedicating its annual World Health Day (April 7, today) to the issue of food safety.

Preventive and reactive approaches​

PeroxyChem offers oxidated chemistry and associated technology in the food and beverage safety business for poultry, beef, fruit and vegetables and aseptically packaged beverages.

Wallace said the preventive rather than reactive approach has required a thought change.

“You hear more discussion of detection and prevention at pre-harvest levels. It is the starting point of a new driver and it will go on and new technology will come to the market," ​he said.

“Industry has different areas of concern and they all look at own issues but with the same urgency, it ties back into the concern, is it E.coli with beef or Salmonella in lymph nodes of beef, for produce it could be norovirus.”​

Events such as World Health Day where the theme is food safety gets people talking about what is going on in relation to the industry, said Wallace. 

“The whole community is involved and it creates a dialogue. There is a tremendous effort and dedication to elevate and educate and that knowledge is beneficial to everyone. Knowing how to handle products safely, store and cook them properly is absolutely vital."​