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

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.

The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
The Coming Storm in the Spice Industry, Part II: What the Industry Can Do

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: In Vivo and In Vitro Trials
Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: <I>In Vivo</i> and <i>In Vitro</i> Trials

This study tested SO2 to assess its efficacy against wine spoilage.

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.

Writing and Implementing an Allergen Control Plan
Writing and Implementing an Allergen Control Plan

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

E. coli O157:H7 Intervention for Use at Retail Level
<i>E. coli</i> O157:H7 Intervention for Use at Retail Level

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

Inspections, Part 1: The Professional Sanitarian
Inspections, Part 1: The Professional Sanitarian

The first article in a series discussing the multiple components of food inspections.

 

Ensuring Safe Food Conveyance at Every Processing Stage
Ensuring Safe Food  Conveyance at Every  Processing Stage

Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.

Help Control Cross- contamination with a Comprehensive Sanitization Program
Help Control Cross- contamination with a  Comprehensive  Sanitization Program

As your company’s most valuable asset, it is essential to protect your products from all sources of cross-contamination.

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

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.

Still Afraid of the Big Bad Bugs?
Still Afraid of the Big Bad Bugs?

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

AllergenControl™ Detection Kits Have Features Found Nowhere Else
AllergenControl™ Detection Kits Have Features Found Nowhere Else

Having a food allergen management plan is critically important for all food companies to avoid a recall for allergen mislabeling.

 

Contemplating Campylobacter Conundrums
Contemplating <i>Campylobacter</i> Conundrums

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.

 

Testing for Irradiated Food to Ensure Quality
Testing for Irradiated Food to Ensure Quality

 

 

 

 

 

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