Food Safety Magazine

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

The Fight over PFAS in Food is About to Get More Intense
The Fight over PFAS in Food is About to Get More Intense

Will regulators take a closer look at the issue of food contamination by per- and polyfluoroalkyl substances (PFAS) in the future? It’s a definite possibility.

The Challenges of Banana Production: Pathogens, Breeding, and Sustainability
The Challenges of Banana Production: Pathogens, Breeding, and Sustainability

An interview with Dr. Miguel Dita on sustainable and safe banana production and pathogen control.

Challenging Common STEC Assumptions
Challenging Common STEC Assumptions

Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business
Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

The Growing Challenge of Safe Water for Use in Food Processing Operations
The Growing Challenge of Safe Water for Use in Food Processing Operations

Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.

Solving Food Pathogen Outbreaks and Recalls
Solving Food Pathogen Outbreaks and Recalls

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?
Will FSIS Declare 31 <i>Salmonella</i> Serovars Adulterants in Meat and Poultry?

A petition to declare <i>Salmonella</i> an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.

The Benefits and Barriers of Whole-Genome Sequencing for Pathogen Source Tracking: A Food Industry Perspective
The Benefits and Barriers of Whole-Genome Sequencing for Pathogen Source Tracking:  A Food Industry Perspective

Whole-genome sequencing is a common tool for outbreak detection and investigation.

Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction
Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

Getting Sanitation out of the Reclean/Retest Rut
Getting Sanitation out of the Reclean/Retest Rut

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
The 2019-nCoV Coronavirus Is Not a Food Supply Threat

Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.

Allergens: Where Food Safety and Labeling Intersect
Allergens: Where Food Safety and Labeling Intersect

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?
Is That Tomato Raw or  Ready-to-Eat?

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
Removing Allergens Means Rethinking What “Clean” Means

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
Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic

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
Food Safety Plays a Key Role in the Evolving Gluten-Free Market

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
Food Safety Priorities and Plans for 2020

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
The Juice Industry’s Commitment to Food Safety

From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.

The Use of Insects as Food Ingredients
The Use of Insects as Food Ingredients

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.

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