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

Campylobacter jejuni: Understanding the New Food Superbug
<i>Campylobacter jejuni:</i> Understanding the New Food Superbug

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

How Safe Are Snack Foods?
How Safe Are Snack Foods?

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
Hazard Analysis of Incidental Condensation  Contamination in Food Manufacturing Facilities

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses
Food Virology Collaborative:  NoroCORE Tackles Foodborne Viruses

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.

Acrylamide: The Issue That Refuses to Die
Acrylamide: The Issue That Refuses to Die

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Food Micro-We Need to "Bridge the Gap"
Food Micro-We Need to "Bridge the Gap"

The fundamental objective of any food company is to produce a safe and wholesome product that meets the claims of the product’s label.
 

Acrylamide, Furan, and the FDA
Acrylamide, Furan, and the FDA

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

Jack in the Box: Fostering Food Safety Through Great Partnering
Jack in the Box: Fostering Food Safety Through Great Partnering

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

The Listeria Control Game Plan: Where Are We Now?
The <i>Listeria</i> Control Game Plan: Where Are We Now?

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

Lean Quality for Lean Manufacturing
Lean Quality for Lean Manufacturing
Complete Solutions, Safe Decisions
Complete Solutions, Safe Decisions

Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.

Rapid Optical Microbial Test System Finding Favor As Probiotic Test
Rapid Optical Microbial Test System Finding Favor As Probiotic Test

Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.

Rapid Salmonella Detection Using the R.A.P.I.D. LT Food Security System
Rapid <i>Salmonella</i> Detection Using the R.A.P.I.D. LT Food Security System

Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.

Helping You Release Product Sooner: Salmonella Rapid Culture Method
Helping You Release Product Sooner: <i>Salmonella</i> Rapid Culture Method

Rapid culture methods for Salmonella help you release product sooner.

Real-Time PCR Test Kit Provides Faster Time to Results
Real-Time PCR Test Kit Provides Faster Time to Results

Advances in PCR kits have lead to improvements in testing for Salmonella.
 

Pitfalls of Environmental Testing for Listeria with PCR
Pitfalls of Environmental Testing for <i>Listeria</i> with PCR

Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?

Technology Rules. Results Matter.
Technology Rules. Results Matter.

Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
 

Evaluating Labeling Exemptions for Food Allergens
Evaluating Labeling Exemptions for Food Allergens

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Bioaerosols
Bioaerosols

Bioaerosols are a risk factor in food safety and should not be overlooked.

 

Pandemic Flu and the U.S. Food Industry
Pandemic Flu and the U.S. Food Industry

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

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