The Evolution of Food Safety

testing-for-food-safety4.8.2015

Written by: Selective Micro Technologies

Where do you fit in?

In the year 1924, oysters that were grown in a heavily polluted river in Long Island, New York were responsible for the deadliest outbreak of foodborne illness. 150 people died, while 1,500 were sickened from typhoid fever caused from the pathogen Salmonella Typhi. This was the first domino in a series of events that would eventually lead to the regulation of the food industry we see today.

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Are You at Risk for Health-Acquired Infections?

Nurse talking to hospital patient03.23.2015

Written by: Selective Micro Technologies

Healthcare-associated infections, also known as HAIs, are becoming a very prevalent issue in the healthcare world. More and more often, we read about a new superbug responsible for sickening or perhaps even killing patients who are staying in hospitals--or sometimes those who have recently visited one. For instance, in a UCLA hospital in Los Angeles in February, the superbug CRE was identified as being responsible for 2 deaths and many more cases of illness. In fact, up to 170 patients were exposed to the conditions that were responsible for 2 deaths.

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Treating Municipal Water With Chlorine Dioxide

Drinking water being poured into glass03.16.2015

Written by: Selective Micro Technologies

In ancient times, civilizations and society in general formed around bodies of water. Whether that water source was a creek, lake, river or ocean it was vital to the survival of the people inhabiting it. Very early on, it was discovered that this water had to be treated somehow, not necessarily to prevent acquiring certain illnesses, however, but more for appearance so it seemed.

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The Mechanisms of Disinfectants and Their Safety, Part 2: Formaldehyde

Formaldehyde sign03.04.2015

Written by: Selective Micro Technologies

SMT continues its investigation into different products recommended for disinfection as well as their attendant safety concerns. In part 1, alcohol was found to be ineffective with percentages below 50%. We also learned that it works by denaturing, or changing the shape and structure of vital proteins, and that a quick evaporation time makes surface disinfection difficult. In this installment, we will discuss and discover the chemical formaldehyde.

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