Online edition November 2025 | Hygiene: Cleaning and Disinfection

The hygiene requirements in the food industry become stricter year after year. At the same time, companies are under pressure to save water and energy, reduce environmentally harmful substances, and deal with staff shortages. As a result, cleaning and disinfection have become strategic priorities. Three experts share their views on the future of keeping things clean.

The key to greener food is hanging in the air. Literally, because the startup Arborea converts CO₂ into microalgae by industrialising photosynthesis in a smart way. Without cutting down a single tree. An innovation that raises countless questions. We asked a few of them to commercial director Kaly Chatakondu.

When two companies work well together and trust each other, something entirely new can emerge. That is exactly what happened in Urk. The request from Urker Zalmhuys for a specific water filter was picked up by Jansen Techniek. Together, they developed this filter into a new, hygienic and sustainable product. One that is now in use at other companies as well.

What else can you read in this edition?

• Preventive measures for maximum hygiene
• New flooring improves hygiene at Zwanenberg Food Group
• Norwegian Seafood uses LoopiX to combat Listeria
• CIP optimisation starts with a clear inventory
• DNA analysis reveals the source of contamination
• ICoMST 2025: ‘Real Meat, Real Care’
• MOAH detection accelerates steps toward safer food