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
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
- Pandemic Flu and the U.S. Food Industry
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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.
- Jack in the Box: Fostering Food Safety Through Great Partnering
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Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.
- Food Microbiology in Focus: An Expert Roundtable, Part 2
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An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Building a World-class Allergen Control Program, Part 1
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Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
- Meeting the Challenge of E. coli O157:H7 Control Head On
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Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
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Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- Enhancing the Safety of Dairy and Other Animal Based Foods
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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.
- Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
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Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.
- Complete Solutions, Safe Decisions
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Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
- Advances and Challenges in the Control of Salmonella in Poultry
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An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
- Acrylamide, Furan, and the FDA
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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.
- All-Natural Activin Eliminates Salmonella and E. coli
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New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- How to Assess the Risk of Emerging Chemical Contaminants in Foods
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Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.
- Writing and Implementing an Allergen Control Plan
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Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.
- Radlo Foods Hatches a High-Tech Egg Safety Plan
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Radlo Foods describes their innovative approach to egg safety.
- Product Safety Device Maintenance Is Critical
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There is no doubt that product safety devices…have helped make the food and beverage industry safer.
- The “Danger Zone” Reevaluated
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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.
- Advancing the Food Safety Agenda
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A discussion of microbial food safety by a renowned food microbiologist.
- A Proven Solution to Fresh Produce Safety Challenges
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An EPA-registered antimicrobial water additive for produce reduces pathogens in fruit and vegetable process water.
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