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It’s an age-old problem: the fight against bacteria and viruses is one that many people take for granted. In the meat industry, with its unique risks and critical responsibility, it is crucial to be armed correctly. The listeriosis outbreak is an example of the extent of damage that can be caused by these invisible enemies.

As specialists in cleaning and sanitation with decades of experience in food safety and hygiene, we understand the potential danger that the smallest contamination can result in. So, where does the protection start? It begins with brushware. “A brush is always going to leave a trail of where it’s been,” explains Ecowize’ s brushware specialist, “which is why it’s so important to have the right systems in place, to prevent cross-contamination.”

This is why we offer a wide range of brooms, brushes and other cleaning equipment in various colours – this helps staff and sites track what belongs were for control purposes. We work with our clients in making sure that they have the right tools and systems in place. On top of colour coordination, brushware must also be separated between food or floor contact, and between low and high-risk activities.

But, what else do you need to consider? Well, your brushware needs to be designed specifically for the specialised machinery used in the meat industry. As the saying goes, “it is essential to have good tools, but it is also essential that tools must be used the right way.”

For example, if you have a 10 mm sausage filler, a brush with a 6 mm diameter is entirely inadequate. This will lead to incorrect cleaning and possibly, to hazardous results. But it’s not only the consumer at risk if your brushware isn’t fit for purpose. Some machinery has sharp blades used for meat cutting. When they are cleaned using brushware, these must be geared with hand guards to give the user the confidence they need to clean effectively, while obviously protecting the cleaning staff.

Your equipment’s components matter too. Bristles need to be at food-grade, so that they don’t absorb chemicals or allergens, or risk the growth of bacteria. Sounds like the perfect breeding ground for foreign bacterial outbreaks and exactly like what we’re trying to avoid. Brushes used in high-risk operations also need to be able to be disinfected at high temperatures, usually by means of autoclaving.

So, you’ve chosen the correct brushes and now what? Cleaning your brushware is as important as cleaning with them. “If you can’t effectively clean your brush, you are literally contaminating everything it touches,” explains our brushware specialist. When washing the brushware, the handle should be removed to help the user clean easily and once done, the brush needs to be checked for damage. Yes, our brushware is dishwasher-friendly but, don’t mix them up with other items. It’s also important to make sure that all debris is removed before washing. And just like your clothes, brushes should be stored hanging up.


“We know what works and what doesn’t,” shares our brushware specialist. Ecowize has the necessary expertise to guide you and to supply you with the right tools that meet our top criteria.

All brushes that we provide are:

Designed specifically for purpose.

Designed to get into every nook and cranny.

Designed to be easy to clean themselves.

FDA approved.

As easy as 1, 2, 3, right? Well, we hope that with Ecowize in your corner, it is! Brushware is not something to brush off – it is central to the safety and sanitisation of your site.

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