Contamination Control
The following list is a collection of all articles in the Contamination Control category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Allergens, Chemical, Cross-Contamination, Microbiological, Physical, Reduction Methods
- Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
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Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
- Modern Analysis of Chemical Contaminants in Food
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Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
- Raw Produce Field Sampling for Biological Risks
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The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- The Pitfalls of Product Reformulation and How to Avoid Them
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Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.
- Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
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Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
- Opportunities in Modified Atmosphere Packaging
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Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
- Egg-cellent Food Safety Strategies at Primera Foods
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A case study of the innovative food safety approach used at Primera Foods.
- Current Issues in Raw and RTE Products
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Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
- Next Generation ATP Systems: More than Sanitation Monitoring
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Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
- Industry Collaboration Advances Listeria Control in RTE Seafood Plants
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An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
- Getting the Best of Time & Temperature
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An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
- The Time Has Come for Clear Food Allergen Labeling
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There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.
- Food Microbiology in Focus, An Expert Roundtable, Part 1
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An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Adverse Reactions to Allergens: The Importance of Labeling and Cross-contamination Control
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Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.
- The Evaluation of Novel Antimicrobial Ingredients in Maintaining the Safety and Shelf-Life of Refrigerated Foods
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Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
- CORE: FDA Foodborne Illness Response
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FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
- Rapid Optical Microbial Test System Finding Favor As Probiotic Test
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Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
- Leading the Way in Food Safety Science
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Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
- A Year in Foreign Material Contamination
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A detailed discussion of maintenance system requirements to prevent foreign material contamination incidents is warranted.
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
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