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 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 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.

Hepatitis A Exposure among Foodservice Workers: A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group

The Need for a Glove-Use Management System in Retail Foodservice: Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.

Validation of Individually Quick-Frozen Foods: Only one big thing matters most in the IQF vegetable world: cleaning.

Responsible Use of Antibiotics: Are We Making Progress?: Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

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?

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