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

Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense
Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense

Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

The Increasing Scrutiny of Food Packaging
The Increasing Scrutiny of Food Packaging

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Case Study Q&A: Seafood Safety
Case Study Q&A:  Seafood Safety

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Employee Hygiene and Handwashing in Retail Foodservice Establishments
Employee Hygiene and Handwashing in Retail Foodservice Establishments

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

Biofilm and Pathogen Mitigation: A Real Culture Change
Biofilm and Pathogen Mitigation:  A Real Culture Change

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

One Approach to Ensure the Safe Processing of Food
One Approach to Ensure the Safe Processing of Food

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

A Look Back at 2015 Food Recalls
A Look Back at 2015 Food Recalls

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

An Investigational Team Approach to Plant Pathogen Contamination
An Investigational Team Approach to Plant Pathogen Contamination

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

Learning from Chipotle: Ensuring Food Safety at All Levels
Learning from Chipotle: Ensuring Food Safety at All Levels

We can all take a page from the Chipotle playbook in responding to a foodborne illness outbreak.

LEDs Can Control Food Contamination without Chemicals
LEDs Can Control Food Contamination without Chemicals

The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.

Q3 Food Recalls: Undeclared Allergens Still Dominate
Q3 Food Recalls: Undeclared Allergens Still Dominate

Food Safety Magazine has monitored food recalls issued for the third consecutive quarter.

Labeling of Allergens: Regulations and Best Practices that Protect the Consumer
Labeling of Allergens: Regulations and Best Practices that Protect the Consumer

All professionals responsible for any food manufacturing operation must ensure the label lists any allergen found in a product. Do you know the regulations that affect your brand?

Proposition 65’s “Naturally Occurring” Exemption
Proposition 65’s “Naturally Occurring” Exemption

Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.

 

Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks
Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks

When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.

Avian Influenza Hits Foodservice Providers
Avian Influenza Hits Foodservice Providers

Within today’s global supply chain, everyone must ensure they are managing any food safety issues. How are you achieving a safe egg supply?

FSM Scoop: Raw Milk
FSM Scoop: Raw Milk

An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.

Undeclared Milk: Q2’s Most Common Food Allergen
Undeclared Milk: Q2’s Most Common Food Allergen

For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

Shiga Toxin-Producing Escherichia coli (STEC): Microorganisms of Public Health Significance in Meat and Poultry
Shiga Toxin-Producing <i>Escherichia coli</i> (STEC): Microorganisms of Public Health Significance in Meat and Poultry

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.

 

Principles of Environmental Pathogen Control
Principles of Environmental Pathogen Control

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

FSM Scoop: Raw Sprouts
FSM Scoop: Raw Sprouts

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

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