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

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.

 

Inside Meat & Poultry: Getting Science on Track
Inside Meat & Poultry: Getting Science on Track

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Fine-Tuning Your Environmental Monitoring Program
Fine-Tuning Your Environmental Monitoring Program

The importance of a sound environmental monitoring program cannot be overstated.

 

AMIF’s Food Safety Initiative: Progress and Possibilities
AMIF’s Food Safety Initiative: Progress and Possibilities

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

Radlo Foods Hatches a High-Tech Egg Safety Plan
Radlo Foods Hatches a High-Tech Egg Safety Plan

Radlo Foods describes their innovative approach to egg safety.

Poultry Safety in an Ever-Changing World
Poultry Safety in an Ever-Changing World

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

Dairy Industrywide Food Safety Collaboration Aims to Protect the Public
Dairy Industrywide Food Safety Collaboration Aims to Protect the Public

The dairy industry in particular has a long history of cooperation and setting standards.

Allergen Management: Challenges and Trends
Allergen Management: Challenges and Trends

Food allergies are a public health concern that must be addressed from the farm to table.

A Year in Foreign Material Contamination
A Year in Foreign Material Contamination

A detailed discussion of maintenance system requirements to prevent foreign material contamination incidents is warranted.
 

Raw Poultry: How Safe Is Safe Enough?
Raw Poultry: How Safe Is Safe Enough?

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Potential Use of Edible Nanoscale Coatings for Meat
Potential Use of Edible Nanoscale Coatings for Meat

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Flavors Should Burst, Not Packages
Flavors Should Burst, Not Packages

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

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