Thursday, October 3rd, 2019

Listeria: A Nightmare for the Ready-to-Eat Foods Industry

By Saumya Garg Spread over a period of about a year and a half, from January 2017 to July 2018, South Africa saw the deaths of 216 people and the hospitalization of over 800 people. The cause: Listeriosis caused by the bacteria Listeria monocytogenes. Listeriosis is a rare, yet serious food borne illness with a 

Wednesday, June 19th, 2019

Operating temperature effects on UV treatment of sucrose (and other sugar syrups)

By Brian Grochowski One of the most common but misunderstood applications for UV disinfection is for treating sugar syrups such as liquid sucrose. Sucrose is quite common in the beverage industry for use in flavored waters, carbonated beverages, teas, etc. While beverages made with sucrose syrups have some perceived consumer benefits compared to HFCS syrups, 

Tuesday, February 5th, 2019

Déjà vu all over again – Romaine lettuce contaminated with E. coli from irrigation water

By: Brian Grochowski Back in June 2018, 210 people were infected with E. coli O157:H7 and 96 people were hospitalized, and five people died having consumed contaminated romaine lettuce. The source of contamination was found to be the canal water used to irrigate the lettuce. Fewer than six months after that outbreak, a similar event 

Tuesday, February 5th, 2019

Valcour Process Technologies to provide Aquionics UV technology to Cheese Producers

Aquionics has entered into a partnership agreement with Valcour Process Technologies for the distribution of its ultraviolet (UV) disinfection systems to cheese producers in the upper Midwest. The agreement enables Valcour to offer Aquionics UVEO and UVEO H products for pasteurized equivalent water applications across Minnesota, Iowa, South Dakota and Wisconsin, where there is a 

Wednesday, November 14th, 2018

The Benefits of UV Disinfection in Liquid Sugar Manufacturing

By: Brian Grochowski In an increasingly regulated and safety-conscious market, the sugar processing industry must meet ever more stringent quality standards. Concentrated sugar syrups have a high osmotic pressure, and although this prevents microorganisms from growing and reproducing, they can still survive in spore form and may grow once the syrup is diluted. Microbial growth 

Tuesday, September 11th, 2018

Foodborne Illness is on The Rise. Can the FSMA Help?

By Dan Shaver The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans get a foodborne illness each year, which means that approximately 48 million people become sick due to one of the 31 pathogens. About 128,000 of those end up in the hospital, while 3,000 die. Of the31 pathogens, many 

Thursday, April 19th, 2018

Importance of water when training for a marathon.

By Tony Sibley, Global Customer Support Manager My colleagues at Aquionics, Berson and Hanovia have been giving me plenty of encouragement and support as I prepare to tackle the daunting challenge of running the London Marathon on April 22nd. Inspired by my wife Amanda’s tremendous efforts last year, I will be dragging myself around the 

Monday, March 26th, 2018

Do you drink plastic?

The recently released Orb Media study revealing that around 93% of the bottled water they tested showed ‘some sign of microplastic contamination’, has seen the bottled water industry and leading producers taking a defensive position.

Monday, February 19th, 2018

Why is UV water treatment technology a growing market?

Come and visit us in Dubai on the 28th Feb 2018, where at the ‘Drink technology Expo’

Monday, February 5th, 2018

How is the Asia Pacific Food & Beverage market taking to UV water treatment technology?

The Asia Pacific (AP) region (outside of China and India) includes some of the fastest growing economies in the world. With rising incomes and continued population growth, demand for food and beverage products continues to rise. Coinciding with an increase in demand is a rise in manufacturing standards and quality levels.