Food Safety and Hygiene

Moisture Matters: Unintended Consequences of Performing Wet Sanitation in Dry Environments.

This study shows that wet sanitation in low-moisture food facilities increases humidity, promoting microbial growth on soiled surfaces.

Spatial characterizations of bacterial dynamics for food safety: Modeling for shared water processing environments

The paper develops a reaction-diffusion-advection model to capture spatial and temporal bacterial dynamics in poultry chilling, showing it reaches steady state within 2 hours and accurately predicts E. coli levels on carcasses.