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

An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

Innovating the Pesticide Workflow
Innovating the Pesticide Workflow

 

 

 

 

 

Optimum Control of Acrylamide
Optimum Control of Acrylamide

 

 

 

 

 

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

Setting the Standard with “Big Six” non-O157 STEC Reference Materials
Setting the Standard with “Big Six” non-O157 STEC Reference Materials

Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

Next Generation ATP Systems: More than Sanitation Monitoring
Next Generation ATP Systems: More than Sanitation Monitoring

Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.

Leading the Way in Food Safety Science
Leading the Way in Food Safety Science

Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.

Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider

Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.

The Move Toward Molecular Methods for Salmonella Detection
The Move Toward Molecular Methods for <em>Salmonella</em> Detection

Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.

Self-Contained Rapid Salmonella and Listeria Test Kits: Protect Against Chances of Cross-Contamination in Your Plant
Self-Contained Rapid <em>Salmonella</em> and <em>Listeria</em> Test Kits:  Protect Against Chances of Cross-Contamination in Your Plant

Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.

Food Diversity Requires Adaptable Solutions
Food Diversity Requires Adaptable Solutions

The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.

BSE in the USA Redux: How Mad Are We Getting?
BSE in the USA Redux: How Mad Are We Getting?

The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

The “Danger Zone” Reevaluated
The “Danger Zone” Reevaluated

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Opportunities in Modified Atmosphere Packaging
Opportunities in Modified Atmosphere Packaging

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

Transportation: The Squeaky Wheel of the Food Safety System
Transportation: The Squeaky Wheel of the Food Safety System

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

How to Assess the Risk of Emerging Chemical Contaminants in Foods
How to Assess the Risk of Emerging Chemical Contaminants in Foods

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Winning the War Against Foodborne Pathogens
Winning the War Against Foodborne Pathogens

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

The Challenge of Bacterial Spores
The Challenge of Bacterial Spores

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

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