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Caustic and Non Caustic Alkalis in Industry An Overview

Caustic and Non Caustic Alkalis in Industry: An Overview

Alkalis are solutions that are alkaline or basic in nature. “Caustic” means “able to burn or corrode tissue by chemical action.” By this definition, you can understand that caustic alkalis are stronger. On the contrary, non-caustic alkalis have the same alkaline properties but at a much lower intensity. Because of the difference in intensity between caustic and non-caustic alkalis, they have different applications and uses. Learn to differentiate between them with examples and develop a deeper understanding of their applications.

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A Guide on How to Clean and Polish Stainless Steel

A Guide on How to Clean and Polish Stainless Steel

Stainless steel is a widely used material in commercial kitchens due to its strength, resistance to corrosion and modern look. It can be found in numerous kitchen essentials such as appliances, cookware, countertops, and utensils. Although it is a popular choice, maintaining its shiny appearance requires proper cleaning techniques. This guide will provide you with tips and insights on how to clean and polish stainless steel, ensuring that your kitchen shines while preserving the integrity of this durable material.  10 Ways to Reduce Water Consumption in Commercial KitchensTop

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10 ways to reduce water consumption in commercial kitchens

10 Ways to Reduce Water Consumption in Commercial Kitchens

Reducing water usage and promoting sustainable practices in commercial kitchens is crucial for the environment and the bottom line. From choosing water-efficient appliances to implementing timers on equipment, there are many ways to manage water usage and reduce water bills. In this article, we suggest 10 ways to reduce water consumption in commercial kitchens and provide actionable insights to help commercial kitchen owners and managers navigate towards sustainability while maintaining operational efficiency. Top 10 Causes of Clogged Drains & How

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Best Practices for Food Handling When Receiving Goods

Best Practices for Food Handling When Receiving Goods

An effective receiving procedure for food deliveries is important to run a successful food service operation. Along with sourcing from authorized suppliers, adhering to the right food handling practices when receiving goods ensures the safety and excellence of the food provided. Errors while receiving can result in food wastage, financial losses, and unhappy customers. A complete guide that outlines the steps to be taken after delivery arrives, including inspecting and rejecting items, is available to help you. Establishing a strong

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understanding the formation of carcinogens in foods

Understanding Formation of Carcinogens In Foods

The heat applied during cooking gives rise to the formation of carcinogens, including Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs), Advanced Glycation End products (AGEs), and Acrylamides, which have been associated with increased risk of cancer.

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what are grease traps and how to clean them

What Are Grease Traps for Commercial Kitchens and How to Clean Them

As global awareness of environmental concerns continues to grow, examining your FOG (Fats, Oils, and Grease) management presently can be a prudent investment, safeguarding your business against anticipated, increasingly stringent global legislation in the future. Grease traps are the central collection point for all fats, oils, and grease (FOGs). Neglecting their cleaning not only exposes you to regulatory consequences but also subjects you to substantial fines. This article covers everything related to grease traps for commercial kitchens: definition, types, and

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what are enzyme cleaners and when to use them

What Are Enzyme Cleaners and When to Use Them

What Are Enzyme Cleaners Enzyme cleaners harness the power of biological enzymes, which are specialised molecules accelerating chemical reactions, to swiftly and efficiently degrade various types of dirt and grime. These cleaners contain beneficial bacteria that rapidly multiply and initiate the production of these enzymes upon application to a surface. As these bacteria flourish, they contribute to the breakdown of organic matter, such as food particles, grease, and other waste, into smaller components, making them easier to clean or remove

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hepatitis e prevalance, transmission, and prevention strategies

Hepatitis E Virus (HEV): Prevalence, Transmission, and Prevention Strategies

Hepatitis E virus (HEV) is the leading cause of enteric viral hepatitis worldwide. Recently, autochthonous HEV infection has emerged as a significant concern in Europe, as the EFSA reported, making it a global public health issue. Despite its low prevalence overall, HEV varies significantly in different regions, with higher rates observed in developing countries. In Spain, the general population’s prevalence of anti-HEV antibodies is reported to be 1.1% (Echevarría et al., 2014). HEV is a small, spherical virus, approximately 27-34

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10 listeria contamination hotspots identified

10 Listeria Contamination Hotspots Identified

Listeria monocytogenes, or Listeria, is a dangerous bacterium causing severe illness in vulnerable populations. Listeria’s ability to thrive in various environments significantly threatens food safety and public health. To effectively combat this pathogen, it is crucial to identify potential sources of contamination and implement preventative measures. This article serves as a guide, highlighting ten key areas where Listeria can be found, enabling individuals and organisations to take proactive steps to reduce the risk of listeria contamination and protect consumer health.

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the risks of mosh and moah contamination

The Risks of MOSH and MOAH Contamination

In our quest for convenience and efficiency, we often overlook the potential dangers hidden in the products we use every day. Two such hazards, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) have recently emerged as concerning substances that demand our attention. Found in a wide range of common items, from food packaging to cosmetics, MOSH and MOAH have been linked to long-term organ toxicity, carcinogenic properties, and tissue accumulation, making it vital for individuals to be

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