Preventing the Spread of Norovirus with Electrolysed Water

Norovirus is one of the most prevalent pathogens worldwide and one of the leading causes of Gastro. According to the Australian government, there are approximately two million Norovirus infections each year. A mounting body of evidence continues to show that inactivating [norovirus] in food, and environmental matrices is a challenge. [However,] Electrolysed water shows promise.

Key Components of Proper Hygiene Management in food service

There are many components to an effective hygiene management program in a food-service facility. A food-service facility refers to any commercial kitchen where food is being prepared for public consumption. The most critical elements of a hygiene management program are cleaning and sanitation. An effective program ensures both food safety and quality.

Is it time to rethink chemicals in hospitality?

Protecting your team and customers is requiring more and better hygiene management than ever before. This increased demand for hygiene management has come not only at a cost to the bottom line but also to our environment and the safety of our people. Find out why hospitality operators aren’t taking this lying down.

Extending the shelf life of fresh herbs

In a recent study by a team from the University of Tasmania, electrolysed oxidising water (eWater Sanitiser) and CO2 were evaluated as innovative post-harvest treatments to prolong shelf-life of fresh herb leaves. The results of the study demonstrated the potential of the solution as a sanitiser for fresh herbs and extend shelf life.