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 Fight over PFAS in Food is About to Get More Intense
-
Will regulators take a closer look at the issue of food contamination by per- and polyfluoroalkyl substances (PFAS) in the future? It’s a definite possibility.
- The Challenges of Banana Production: Pathogens, Breeding, and Sustainability
-
An interview with Dr. Miguel Dita on sustainable and safe banana production and pathogen control.
- Challenging Common STEC Assumptions
-
Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.
- Advancing Food Safety across the Frozen Food Industry
-
The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.
- Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business
-
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
- The Growing Challenge of Safe Water for Use in Food Processing Operations
-
Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.
- Solving Food Pathogen Outbreaks and Recalls
-
Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.
- Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?
-
A petition to declare <i>Salmonella</i> an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.
- The Benefits and Barriers of Whole-Genome Sequencing for Pathogen Source Tracking: A Food Industry Perspective
-
Whole-genome sequencing is a common tool for outbreak detection and investigation.
- 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
-
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
-
Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.
- 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?
-
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
-
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
-
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
-
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
-
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
-
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.
- More Results: