By: Snejana Nakova How do you know the UV lamp is on? Older UV systems used to have a view port you could look into. But pressing your eye against a lens and looking at a 3.5 kW UV lamp could be intimidating. Many systems have the UV chamber and electrical control panel in different
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
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
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
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
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