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

The Pitfalls of Product Reformulation and How to Avoid Them
The Pitfalls of Product Reformulation and How to Avoid Them

Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

CORE: FDA Foodborne Illness Response
CORE: FDA Foodborne Illness Response

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
 

Formulating Food Safety: An Overview of Antimicrobial Ingredients
Formulating Food Safety: An Overview of Antimicrobial Ingredients

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

Trends in Meat Safety: The Scientific Advantage
Trends in Meat Safety: The Scientific Advantage

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

Advances in Automated Rapid Methods for Enumerating E. coli
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Getting a Handle on Listeria
Getting a Handle on <i>Listeria</i>

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Biofilms: Forming a Defense Strategy for the Food Plant
Biofilms: Forming a Defense Strategy for the Food Plant

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate
Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
Mitigation of <i>Listeria monocytogenes</i> in  Ready-to-Eat Meats Using Lactic Acid Bacteria

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Chemical Contaminants: Preparing for the Unexpected
Chemical Contaminants: Preparing for the Unexpected

Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.

Product Safety Device Maintenance Is Critical
Product Safety Device Maintenance Is Critical

There is no doubt that product safety devices…have helped make the food and beverage industry safer.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Managing the Microbiological Safety and Stability of Ready-to-eat Meat

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

Innovating the Pesticide Workflow
Innovating the Pesticide Workflow

 

 

 

 

 

Optimum Control of Acrylamide
Optimum Control of Acrylamide

 

 

 

 

 

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Egg-cellent Food Safety Strategies at Primera Foods
Egg-cellent Food Safety Strategies at Primera Foods

A case study of the innovative food safety approach used at Primera Foods.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based Foods

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

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