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10
May

Chasing Zero: What Will It Take to Improve Food Safety Standards in SA?

Chasing Zero: What Will It Take to Improve Food Safety Standards in SA? SA FM Interview with Gareth-Lloyd Jones The recent Listeria outbreak, which claimed over 180 lives, has been a major eye opener for South Africans and has resulted in consumers not just questioning food safety standards, but insisting on a zero-tolerance approach to bacterial contamination and exposure. Gareth-Lloyd

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13
Apr

What is Log Reduction?

Log reduction is a mathematical term used when testing product efficacy to indicate the number of microbes eliminated by the use of a disinfectant. The number of colony forming units of a given pathogen is counted at the start of testing. The colony forming units of the control sample and test sample (using the disinfectant) are recounted after the required

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27
Mar

Listeria mono and tolerance to QAC’s

by Gareth Lloyd-Jones: 26 March 2018 Post the Listeria Symposium in Johannesburg South Africa, hosted by Food Focus, a research paper compiled by students from the University of Stellenbosch, has been doing the rounds, after these findings were presented at the symposium. The study isolated Listeria (LM) in 9 salmon and meat facilities in Norway to investigate the prevalence of

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15
Mar

Low Pressure Cleaning Equipment

Low Pressure Cleaning Equipment Low pressure cleaning is done either by means of a centralized or decentralized setup or can be done through the use of mobile units. These systems reduce irregularities associated with cleaning to provide a food safe environment. Ecowize offers high quality low pressure cleaning equipment for surface cleaning and open plant cleaning in the food, beverage

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6
Mar

Listeria – What Happened To Tiger Brands Could Have Happened To Any Business

Courtesy of HUFFPOST: Article by – Zongile Nhlapo What happened to Tiger Brands could have happened to any other business entity. That’s the view held by Gareth Lloyd-Jones, chief commercial officer of hygiene and sanitation company Ecowize. He was responding after the source of the deadly listeriosis outbreak was narrowed down to Enterprise’s Polokwane facility and a rainbow chicken processing

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5
Feb

SA’s Listeria outbreak reveals urgent need for a designated food control agency

SA’s Listeria outbreak reveals urgent need for a designated food control agency! Radio Sonder Grense Interview with Ecowize – 01 February 2018 With over 720 laboratory-confirmed cases of food poisoning caused by Listeria in 2017*, and the death toll resulting from the current outbreak surpassing 60, South Africa is in dire need of a Food Control Agency which can better manage

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8
Dec

Listeria – What You Should Know

What is Listeria? monocytogenes is an environmental pathogen that can contaminate foods and cause a mild, non-invasive illness (listerial gastroenteritis) or a severe, invasive illness (listeriosis). Listeriosis is characterized by a relatively high mortality rate compared to illnesses caused by most other foodborne pathogens (~20% compared to <1 % for Salmonella or E. coli O157), but can be treated with antibiotics.

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7
Dec

Common pests in food processing environments – #1: Rodents

Common pests in food processing environments – #1: Rodents According to the SAPCA, South Africa has 3 main species of rodents regarded as pests – The House Mouse, Black Rat & Norway rat. Their destructive abilities are well documented and an infestation should be addressed sooner rather than later. Not only do these rodents have the ability to create significant

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7
Dec

In the News: Rodents and Climate Change

In the News: Rodents and Climate Change Of the rodent family, rats and mice are some of the most adaptable in terms of habitat and diet. Recent studies have also now concluded that climate change has an impact on physical changes in some species. While research has yet to determine if these changes will be passed along to future generations

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2
Nov

Food Safety fridays

Food Safety Friday Tips Week 18 For cleaning equipment in food processing facilities we recommend that: 1. A well planned colour coding program is implemented in your facility; 2. The program adequately distinguishes between: • High/Low risk areas • Food contact vs Non-food contact • Product Handling vs Non product handling • Dirty/Clean areas • Halaal • Allergens • Glass

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