Cleaning; starting point of every production process

Research output: Contribution to journalArticleProfessional


It is always raining reports at the Dutch Food and Consumer Product Safety Authority (NVWA): Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in products that do not belong there. So why do things go wrong so frequently? The answer can often be traced back to the incorrect implementation of cleaning and disinfection procedures. Back to basics.
Original languageEnglish
JournalVoedingsindustrie : vakblad
Publication statusPublished - 15 Nov 2021


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