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

Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries: 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: The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project: The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Whey Powder and Food Safety Risks: A Lesson in Validation and Verification

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.

African Swine Fever Will Accelerate the Transformation of China’s Pork Industry: 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.

Science-Based Recommendations for the Production of Safe Fruits and Vegetables in Developing Countries

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.

How to Prevent Foodborne Illnesses from Occurring at your Organization: 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: 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: The bakery industry is gaining a better understanding that there are hazards associated with its products.

Time Flies When Temperatures Rise: 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: 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?: 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: 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: 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: 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: 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?: 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: 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: 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: 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.

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