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
- Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction
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The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.
- Getting Sanitation out of the Reclean/Retest Rut
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Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
- The 2019-nCoV Coronavirus Is Not a Food Supply Threat
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Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.
- Allergens: Where Food Safety and Labeling Intersect
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Given the potentially fatal consequences of an undeclared allergen, relying on food labels to ensure the safety of allergic consumers may not seem sufficiently protective.
- Is That Tomato Raw or Ready-to-Eat?
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The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.
- Removing Allergens Means Rethinking What “Clean” Means
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Sanitation is a key component of the allergen program for companies that make products with different allergen profiles in the same facility.
- Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic
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Could coronavirus be an emerging food safety issue? Here's what you need to know.
- Food Safety Plays a Key Role in the Evolving Gluten-Free Market
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The new gluten-free labeling rule doesn’t include testing requirements to validate that products are gluten free. Are certification standards the answer?
- Food Safety Priorities and Plans for 2020
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Issues related to microbiology, environmental monitoring, and pathogen control still occupy a primary focus for the coming year in food safety.
- The Juice Industry’s Commitment to Food Safety
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From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.
- Hepatitis A Exposure among Foodservice Workers
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A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group
- The Use of Insects as Food Ingredients
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The risks posed by edible insects as food depend on the species of insect, the feed they consume, the environment they inhabit, and the production and processing methods adopted.
- The Need for a Glove-Use Management System in Retail Foodservice
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Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.
- Validation of Individually Quick-Frozen Foods
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Only one big thing matters most in the IQF vegetable world: cleaning.
- Responsible Use of Antibiotics: Are We Making Progress?
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Concerns about antibiotic resistance and implications for human health are growing steadily around the world.
- Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries
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The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.
- Cleanup during a Norovirus Outbreak in a Foodservice Establishment
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The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.
- Whey Powder and Food Safety Risks: A Lesson in Validation and Verification
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Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.
- Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
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The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
- African Swine Fever Will Accelerate the Transformation of China’s Pork Industry
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Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.
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