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
- How to Prevent Foodborne Illnesses from Occurring at your Organization
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A closer look at the issues plaguing the Chipotle chain. How does this foodservice company get back on track?
- Microplastic Contamination of the Food Supply Chain
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Microplastics include particles of varying size, shape, and chemical composition that contribute to contamination of the environment and the food supply.
- The Evolution of Sanitation and Hygienic Design in Bakeries
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The bakery industry is gaining a better understanding that there are hazards associated with its products.
- Time Flies When Temperatures Rise
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The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
- Processors Increasingly Turning to Testing for Allergen Control
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The data indicate that processors are making preventive efforts to maintain or improve the performance of their allergen programs.
- Walking on Eggshells: Do You Know the Risks?
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Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
- The Importance of a Good Food Safety Program to Control Norovirus
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Foodservice establishments are the main source of norovirus outbreaks. Learn how you can control this major food pathogen in your establishment.
- Sanitization and Gluten-Free Dining: Fact versus Fiction
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Restaurants need to take precautions to sanitize gluten-free food prep areas and kitchen equipment: Are you doing enough?
- Healthy Fresh Produce in a Sweet Wrap
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Since food contamination occurs mostly at the surface of food, food packaging plays an important role in preventing the growth of spoilage and pathogenic microorganisms.
- Disinfectants and Sanitizers Are Essential to Produce Safety
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Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.
- Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?
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As hygiene interventions have evolved, some have been found to be too risky for continuation.
- UV Light-Emitting Diodes: The Upcoming Solution for Enhanced Food Safety
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UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.
- Food Allergies and Celiac Disease
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Food manufacturers must evaluate their operations to recognize and develop plans to control allergens.
- Ensuring the Safety of Gluten-Free Menu Items with Written Documentation
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Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.
- The Importance of Hygienic Zoning to Prevent Product Contamination
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As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
- Handling Food Safety Risks in a Retail Bakery
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Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.
- Listeria monocytogenes Finds an Alternate Path to Cross the Gut Wall
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A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.
- Sanitation Verification for Allergen Control
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A sanitation issue that processors always rank high on their list of concerns is employee compliance with cleaning protocols and policies.
- How Should Packaging Be Addressed in Your Food Safety Program?
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Does packaging pose a risk, and how should it be addressed in your food safety management system?
- Warning: Temporary Prop 65 Safe Harbor for BPA Exposures from Canned and Bottled Foods and Beverages Has Expired
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Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.
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