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
- Utilization of Steam Heat Generated via Microwave Energy
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
- Balancing Your Approach to Chemical Contaminants
The challenge for all of us is to keep up with the changing nature of chemical hazards.
- A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
- Detectable Shoe and Sleeve Covers
Detectamet has introduced disposable shoe and sleeve covers made from a resilient, fully detectable material.
- Adverse Reactions to Allergens: The Importance of Labeling and Cross-contamination Control
Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.
- Building a World-class Allergen Control Program, Part 2
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
- The Coming Storm in the Spice Industry
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
- Microbial Risk Assessment: Achievements and Future Challenges
To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.
- Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
- Chemical Contaminants: Preparing for the Unexpected
Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.
- Product Safety Device Maintenance Is Critical
There is no doubt that product safety devices…have helped make the food and beverage industry safer.
- Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
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.
- Setting the Standard with “Big Six” non-O157 STEC Reference Materials
Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
- Next Generation ATP Systems: More than Sanitation Monitoring
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
- Leading the Way in Food Safety Science
Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
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