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
- Top 10 Ingredients of a Total Food Protection Program
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What your organization needs to implement a complete food protection program at all levels is presented.
- Can Food Safety Issues Ever Result in Consensus?
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Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- Fine-Tuning Your Environmental Monitoring Program
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The importance of a sound environmental monitoring program cannot be overstated.
- Why Consumers Take Risks with Food Safety
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Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
- Understanding STEC: A Growing Concern
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To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
- How to Keep Your Focus on Food Safety
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How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
- Getting a Handle on Listeria
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An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
- AMIF’s Food Safety Initiative: Progress and Possibilities
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Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
- Carbendazim Residues in Orange Juice
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Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
- Inspections, Part 1: The Professional Sanitarian
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The first article in a series discussing the multiple components of food inspections.
- Using PEF to Assure Safety of Fresh Juices
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Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.
- Training Is a Key Component in Serving Patrons with Food Allergies
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Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
- Pitfalls of Environmental Testing for Listeria with PCR
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Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
- The Challenge of Regulating Allergens in Food
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FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
- Biofilms: Forming a Defense Strategy for the Food Plant
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The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
- Modern Meat Safety: A Technological Toolbox
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What has the industry been doing over the past 30 years to make meat safer?
- Balancing Your Approach to Chemical Contaminants
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The challenge for all of us is to keep up with the changing nature of chemical hazards.
- Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
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This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
- Real-Time PCR Test Kit Provides Faster Time to Results
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Advances in PCR kits have lead to improvements in testing for Salmonella.
- BSE in the USA: The Madness Continues
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The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
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