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

Undeclared Allergens Account for Over Half of Q1 Food Recalls
Undeclared Allergens Account for Over Half of Q1 Food Recalls

After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.

 

 

Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Food Companies & Food Allergies: Unite!
Food Companies & Food Allergies: Unite!

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Ebola Virus Disease: Important Aspects for the Food Science and Technology Community
Ebola Virus Disease: Important Aspects for the Food Science and Technology Community

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.

 

Food Safety and Language Barriers on the Food Processing Line
Food Safety and Language Barriers on the Food Processing Line

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

Mycotoxins: A Food Safety Crisis
Mycotoxins: A Food Safety Crisis

The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

The Need for Foodservice Employee Allergen Training
The Need for Foodservice Employee Allergen Training

Food allergy and gluten-free training is an important component of any foodservice operation.

Encourage Reporting of Suspected Foodborne Illness
Encourage Reporting of Suspected Foodborne Illness

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact
Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact

PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.

Shedding Light on Food Safety: Applications of Pulsed Light Processing
Shedding Light on Food Safety: Applications of Pulsed Light Processing

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

Multi-Spectrum Metal Detector
Multi-Spectrum Metal Detector

CEIA MS-21 multi-spectrum metal detectors from Heat and Control, Inc. are designed to increase inspection productivity by eliminating the waste and delay of false rejects.

By-Products in Animal Food: Not Getting a Free Pass
By-Products in Animal Food: Not Getting a Free Pass

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Foods and Antibiotic Resistance: Not All Resistance Is Created Equal
Foods and Antibiotic Resistance: Not All Resistance Is Created Equal

The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?

Allergies on the Rise: Operators Respond
Allergies on the Rise: Operators Respond

As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.

 

Is Raw Milk Increasing Risk in Our Food Supply?
Is Raw Milk Increasing Risk in Our Food Supply?

Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.

Public Health Risk of Antibiotic Use in Food Animals
Public Health Risk of  Antibiotic Use in Food Animals

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

Achieving Gluten-Free Status
Achieving Gluten-Free Status

The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.

Recent Foster Farms Salmonella Outbreak Illustrates USDA Food Safety Regime
Recent Foster Farms <i>Salmonella</i> Outbreak Illustrates USDA Food Safety Regime

Although Foster Farms avoided the harshest of the U.S. Department of Agriculture (USDA)’s enforcement measures by making immediate changes to its manufacturing practices, it did not recall its products. Find out why.

 

A Closer Look at Reducing Antibiotic Resistance and Antibiotic Use in Food Animals
A Closer Look at Reducing Antibiotic Resistance and Antibiotic Use in Food Animals

Although the importance of reducing antibiotic resistance is universally acknowledged, the details of how to identify best management practices and environmental Critical Control Points remain to be articulated.

 

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.

 

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