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

Foreign Materials in Foods: Control and Evaluation
Foreign Materials in Foods: Control and Evaluation

Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.

Antibiotic Use in Food Animals: A Growing Threat to Public Health
Antibiotic Use in Food Animals: A Growing Threat to Public Health

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

Your Food Contamination Crisis Plan: Four Steps to (Relative) Peace of Mind
Your Food Contamination Crisis Plan: Four Steps to (Relative) Peace of Mind

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

Consumers Turn an Eye to Clean Labels
Consumers Turn an Eye to Clean Labels

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

Allergens & Cross-Contamination: Education vs. Ignorance
Allergens & Cross-Contamination: Education vs. Ignorance

As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.

Allergen Management: A Personal and Professional Perspective
Allergen Management:  A Personal and Professional Perspective

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.

 

Integrating Pest Management Procedures to Protect Food Safety
Integrating Pest Management Procedures to Protect Food Safety

Pest management is a critical component of food safety programs worldwide.

Potential Applications of N-Halamines in Food Production, Processing and Packaging for Improving Food Safety
Potential Applications of N-Halamines in Food Production, Processing and Packaging for Improving  Food Safety

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.

 

Food Safety and Security Is Not Just about Preventing Pathogens
Food Safety and Security Is Not Just about Preventing Pathogens

Well-trained and observant employees can prevent food safety incidents. How do your employees stack up?

Validation and Verification of a Food Process
Validation and Verification  of a Food Process

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

“Nanobombs” Protect Consumers from Foodborne Microorganisms
“Nanobombs” Protect Consumers from Foodborne Microorganisms

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

Packaging: The Final Ingredient
Packaging:  The Final Ingredient

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

Protect Your Secret Sauce from Theft and Intentional Adulteration
Protect Your Secret Sauce from Theft and Intentional Adulteration

The new Food Safety Modernization Act rule on intentional adulteration encourages U.S. food companies to take measures that prevent food safety problems from occurring and harming consumers.  

 

Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense
Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense

Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

The Increasing Scrutiny of Food Packaging
The Increasing Scrutiny of Food Packaging

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Case Study Q&A: Seafood Safety
Case Study Q&A:  Seafood Safety

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Employee Hygiene and Handwashing in Retail Foodservice Establishments
Employee Hygiene and Handwashing in Retail Foodservice Establishments

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

Biofilm and Pathogen Mitigation: A Real Culture Change
Biofilm and Pathogen Mitigation:  A Real Culture Change

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

One Approach to Ensure the Safe Processing of Food
One Approach to Ensure the Safe Processing of Food

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

A Look Back at 2015 Food Recalls
A Look Back at 2015 Food Recalls

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

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