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
- 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.
- Study Provides Industry Guidance in Determining the Safety of Oats and other Grains
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recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?
- Meat Safety: More Than Just E. coli
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Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.
- A New Approach to Solving the Problem of Sprout Safety
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Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
- Hygienic Material Handling and Cleaning Tools for Critical Environments
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The most efficient way to ensure a sanitary processing facility is the implementation of a detailed color-coding system.
- Allergen Detection Requires a Multipronged Approach
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Food processors have been struggling to be able to identify and eliminate the allergens that cause allergic reactions in susceptible consumers.
- Striving for Transparency: Resolving the Conflict between Gluten-Free Labeling and Precautionary Allergen Labeling
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Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
- Antimicrobial Use in Poultry Processing
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Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.
- Putting Together an Effective Allergen Control Plan
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It doesn’t matter what the cause, any allergen residue not adequately cleaned and removed from your processing line can find its way into the next product on the line, causing your next product to inadvertently contain an allergen not included on the label.
- How to Deal with a Major System Disruption in a Meat Processing Facility
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Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.
- A Closer Look at Food Allergen Screening: Gluten Contamination
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With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.
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