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
- Water-Resistant, Antimicrobial Edible Wrap for Food Preservation
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Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.
- Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
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Could silver offer an alternative antimicrobial food additive?
- Using Biopreservation to Meet Natural Additive Needs
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Can biopreservatives answer the call for “clean” labels?
- Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
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Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
- Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry
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Modern food trends create food safety challenges that mandate changes to the food code to protect public health.
- Radio-Frequency Heating for Low-Moisture Foods
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Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
- Listeriosis: A Grim Reality for the Food Industry
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This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
- High Pressure: Uses for Pasteurization
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Learn about the new food contamination control applications for high hydrostatic pressure processing.
- Meeting the Allergen Challenge
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How does a food producer develop an allergen control plan and minimize the risk of contamination?
- 5 Things to Know About Color-Coding
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Color-coding can help prevent cross-contamination due to pathogens, allergens and foreign contaminates in your company’s food plants.
- Gluten-Free Update: What Food Processors Need to Know about Gluten-Containing Products
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What does the term “gluten-free” actually mean to processors? To consumers?
- Report from the National Academies of Sciences, Engineering and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens
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The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
- The Emergence of Livestock-Associated MRSA Bears Watching
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Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?
- Hygienic Design: How Our Thinking Has Evolved
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Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.
- Getting Ready for FSMA’s Allergen Guidelines
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Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
- Foreign Materials in Foods: Control and Evaluation
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Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
- Antibiotic Use in Food Animals: A Growing Threat to Public Health
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The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
- Your Food Contamination Crisis Plan: Four Steps to (Relative) Peace of Mind
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Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?
- Consumers Turn an Eye to Clean Labels
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While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.
- Allergens & Cross-Contamination: Education vs. Ignorance
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As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.
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