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 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.
- 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.
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