Chlorine dioxide (ClO 2) provides strong oxidization to break down scale, biofilms, and heavy hydrocarbon build-ups in unconventional fracture wells. A 10-well Permian basin ClO 2 restimulation trial ...

Editor's Note: This article originally appeared in the March/April 2026 print edition of Produce Grower under the headline “Focus on feed.” Figure 1. Increasing ORP in a nutrient reservoir tank ...

Maintaining clean and healthy teeth is crucial to overall health. One important element of dental hygiene is brushing your teeth twice daily. But it’s also necessary to consider the risk of bacteria ...

Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium * Author to whom correspondence should be addressed [e-mail ...

This site displays a prototype of a “Web 2.0” version of the daily Federal Register. It is not an official legal edition of the Federal Register, and does not replace the official print version or the ...

Sometimes, incremental cleaning isn’t enough. That’s when food and beverage processors need what Jared Torgeson, vice president at PureLine Solutions, calls a “clean break.” Torgeson discussed the ...

1 Department of Plant Science, State University of Ponta Grossa, Ponta Grossa, Brazil. 2 School of Life Sciences, Pontifical Catholic University of Paraná, Curitiba, Brazil. Strawberries have ...

This document has been published in the Federal Register. Use the PDF linked in the document sidebar for the official electronic format.

Creative Commons (CC): This is a Creative Commons license. Attribution (BY): Credit must be given to the creator. Non-Commercial (NC): Only non-commercial uses of the work are permitted. Fresh ...

“Water poses a significant food safety risk in dry and low moisture food processing environments,” says Nathan Mirdamadi, a Senior Food Safety Specialist with Commercial Food Sanitation. That makes ...

Sanitizing as part of preventive controls is a requirement of food processing facilities. But, when microorganisms like E. coli, Listeria, Salmonella, Staphylococcus Aureus and others persist, ...