Food Safety Magazine

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

Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider

Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.

Self-Contained Rapid Salmonella and Listeria Test Kits: Protect Against Chances of Cross-Contamination in Your Plant
Self-Contained Rapid <em>Salmonella</em> and <em>Listeria</em> Test Kits:  Protect Against Chances of Cross-Contamination in Your Plant

Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.

Food Diversity Requires Adaptable Solutions
Food Diversity Requires Adaptable Solutions

The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.

The Move Toward Molecular Methods for Salmonella Detection
The Move Toward Molecular Methods for <em>Salmonella</em> Detection

Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.

BSE in the USA Redux: How Mad Are We Getting?
BSE in the USA Redux: How Mad Are We Getting?

The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

The “Danger Zone” Reevaluated
The “Danger Zone” Reevaluated

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Opportunities in Modified Atmosphere Packaging
Opportunities in Modified Atmosphere Packaging

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

Transportation: The Squeaky Wheel of the Food Safety System
Transportation: The Squeaky Wheel of the Food Safety System

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

How to Assess the Risk of Emerging Chemical Contaminants in Foods
How to Assess the Risk of Emerging Chemical Contaminants in Foods

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Winning the War Against Foodborne Pathogens
Winning the War Against Foodborne Pathogens

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

The Challenge of Bacterial Spores
The Challenge of Bacterial Spores

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

A Proven Solution to Fresh Produce Safety Challenges
A Proven Solution to Fresh Produce Safety Challenges

An EPA-registered antimicrobial water additive for produce reduces pathogens in fruit and vegetable process water.

The Harmonization of Food Safety Regulations
The Harmonization of Food Safety Regulations

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Listeria Guidance & Best Practices in Produce Facilities
<i>Listeria</i> Guidance & Best Practices  in Produce Facilities

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Light at the End of the Tunnel: UV Intervention
Light at the End of the Tunnel: UV Intervention

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

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