Since it was introduced in the 1950s, the clean-in-place (CIP) method has revolutionized the way food production companies tackle efficiency. The downside, however, is that most of the chemical cleaners used in these systems require mechanical action to be truly effective.
By implementing D7 in their CIP system, one major manufacturer of ready-to-eat foods was able to reduce bacterial levels to a baseline below the sanitizing products that had previously been used. The real twist—this removal of biofilms actually increased overall productivity.
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