Bold claim: bacteria can survive cleaning, so our sanitation routines must be evaluated continuously to safeguard food safety. In this study, scientist Thorben O. Reiche from the Norwegian University of Science and Technology examines how bacterial communities in the chicken and salmon sectors respond to disinfectants. His doctoral thesis compiles multiple research articles exploring how cleaning agents influence which bacteria persist, shift, or disappear during processing and handling. The key takeaway is that disinfection is not a one-and-done step; it requires ongoing assessment and adaptation of washing and sanitation practices to effectively limit contamination and protect public health.
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