Industry Insights: Articles

n restaurants, bars, schools, delis and other places where food is served, there exists many different surfaces with which food will come into contact. There

How often do you disinfect the noncritical surfaces in your medical facility? How often should you? The CDC classifies noncritical surfaces as surfaces “…that come

Reverse Osmosis systems and other membrane water filtration systems can be very effective in the water purification process. Reverse Osmosis is widely known for its

When you take a bite of your deli sandwich, you are consuming all kinds of bacteria. From the delicious bleu cheese crumbles, to the chicken

In part 2 of our series “The Human Microbiome: What Am I Made Of?” we explored how humans are comprised of both good and bad

When the word mold is mentioned, it can strike fear in people within the food industry, hospitality industry, general contractors and renovators, and even the

he way a room looks and smells are the first things guests notice when stepping into their hotel room or suite. If the the room

The FDA has been at war with foodborne pathogens. They estimate that there are at least 48 million cases of food poisoning annually, nearly 3,000

This week’s “Eye on Superbugs” series is a Special Report on the virus currently wreaking havoc in West Africa: Ebola. According to the World Health

According to the World Health Organization, “Measles is one of the leading causes of death among young children even though a safe and cost-effective vaccine