Food Safety Magazine

Reduction Methods

Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Six Tips for Establishing a  Safe and Effective Gluten- Free Kitchen

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Raw Produce Field Sampling for Biological Risks
Raw Produce Field Sampling for Biological Risks

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

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.

A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
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.

Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

The challenge for all of us is to keep up with the changing nature of chemical hazards.

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
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.

Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
Mitigation of <i>Listeria monocytogenes</i> in  Ready-to-Eat Meats Using Lactic Acid Bacteria

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
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.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Opportunities in Modified Atmosphere Packaging
Opportunities in Modified Atmosphere Packaging

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

Winning the War Against Foodborne Pathogens
Winning the War Against Foodborne Pathogens

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Light at the End of the Tunnel: UV Intervention
Light at the End of the Tunnel: UV Intervention

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

Salmonella: Changes and Challenges
<i>Salmonella:</i> Changes and Challenges

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems
The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Using PEF to Assure Safety of Fresh Juices
Using PEF to Assure Safety of Fresh Juices

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.

The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
The Coming Storm in the Spice Industry, Part II: What the Industry Can Do

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

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