Want to Make Your Store’s Produce Safer and Last Longer?


Written by: Zach Devier

Wow. Is it almost September already!? Things have been moving very fast for SMT lately, and I have been on the road traveling for much of the past month. Last week, we attended another tradeshow for clinical diagnostics in Washington, D.C. and met a lot of great people.

New FDA Food Safety Regulations Are Coming


Written by: Zach Devier

Hello All! Zach here again to discuss some changes in the food processing industry. Recently, the FDA announced plans for stricter rules to regulate food safety in the processing industry. This comes in response to a long list of serious outbreaks of foodborne illness in the past 7 years. Michael Taylor, the deputy commissioner of foods for the FDA commented, “The food safety problems we face have one thing in common — they are largely preventable.”

How to Keep Your Food and Your Employees Safe


Food processing plantWritten by: Zach Devier

We at Selective Micro hope all of you had a great and safe 4th of July holiday! Speaking of safety, I thought, in light of some recent events, both locally and nationally, that I would write about food safety. If you are from Ohio, or even the Midwest, you are most likely aware of Jeni’s Splendid Ice Creams. The Columbus-based ice cream company is known for their eclectic flavors such as wildberry lavender or pistachio and honey.

Are You Green? Decontaminate Food Processing and Be Green

Food Processing Plant Line5.21.2015

Written by: Selective Micro Technologies

In food processing facilities, decontamination and disinfection is an integral and crucial part of production. An outbreak of foodborne illness caused by salmonella or listeria could shut down the facility, potentially causing the loss of millions of dollars.

Keep Produce and Produce Pickers Safe From Contamination

produce pickers4.29.2015

Written by: Selective Micro Technologies

Who is Picking your Produce?

How Post-harvest Pesticide Use Affects Their Health

When your produce is picked from the field, more often than not, it is washed with some sort of antimicrobial agent. This can serve a couple different purposes; one to extend the shelf life of produce, while the other to ensure the customer does not consume any nasty microbes or pathogens gathered from the field. While all of these solutions must be registered by the EPA, they are not all created equal. And while many of these registered pesticides may achieve the minimum required pathogen reduction, a much higher concentration is usually to do so, with more steps needed.