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

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.

Hepatitis A Exposure among Foodservice Workers
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 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.

The Need for a Glove-Use Management System in Retail Foodservice
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
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?
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
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
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.

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

 

Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
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.

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

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