In 2011, the increased public awareness of food pathogens contributed in large measure to the passage of the Food Safety & Modernization Act (FSMA), which put into place a far more rigorous set of regulations surrounding food safety than had ever existed. In recent years, equipment cleaning processes employed by the food and beverage industry have come under even more increased scrutiny. This is the result of the widespread publicity around pathogen outbreaks in commercially processed food, including E. coli found in Californian romaine lettuce in 2018, and the presence of Listeria in Blue Bell ice cream in 2015. A drive toward more efficient food production coupled with the increased awareness of food pathogens has led the food processing industry to shift its focus to the equipment cleaning processes—specifically cleaning equipment surfaces that come into direct contact with food.
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