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
- A Look at Top Trends in Food Chemistry
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There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
- Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know
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Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.
- Setting the Standard with “Big Six” non-O157 STEC Reference Materials
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Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
- Bullish on Progress: A Meat Industry Roundtable
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An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
- Helping You Release Product Sooner: Salmonella Rapid Culture Method
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Rapid culture methods for Salmonella help you release product sooner.
- Inhibiting Listeria Growth to Improve Food Safety
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The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
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No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
- BSE and the Safety of Beef: A Perspective
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The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- Identifying and Controlling Microbiological Cross-Contamination
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Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
- The Challenge of Bacterial Spores
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Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.
- Beating Listeria: Specialty Brands’ Aggressive Approach
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A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
- Foreign Object Detection: Integration in Food Production
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Ample technology exists for the detection of foreign material in foodstuffs to ensure food safety, which should be complemented by quality control practices.
- Building a World-class Allergen Control Program, Part 2
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Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
- Fine-Tuning Your Foreign Material Control Investment
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Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.
- Prioritizing Food Safety Risk Assessments:A New Approach
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In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.
- Rapid Salmonella Detection Using the R.A.P.I.D. LT Food Security System
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Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
- Salmonella: Changes and Challenges
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With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
- E. coli O157:H7 Intervention for Use at Retail Level
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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.
- Advances in Automated Rapid Methods for Enumerating E. coli
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Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
- Potential Use of Edible Nanoscale Coatings for Meat
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Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
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