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
- Raw Produce Field Sampling for Biological Risks
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- Allergen Disclaimers Should Be True Warnings
The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.
- Food Contamination Claims: What You Need to Know
Recent lawsuits involving disputes over food contamination losses demonstrate that executives at food companies should do more to protect themselves against such risks. Find out what you need to know to protect your brand.
- Using Nematodes to Identify Recycled Oil in Cooking
Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.
- Utilization of Steam Heat Generated via Microwave Energy
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
- A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
- Balancing Your Approach to Chemical Contaminants
Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors.
- Detectable Shoe and Sleeve Covers
Detectamet has introduced disposable shoe and sleeve covers made from a resilient, fully detectable material.
- Microbial Risk Assessment: Achievements and Future Challenges
To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.
- Light at the End of the Tunnel: UV Intervention
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
- Salmonella: Changes and Challenges
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
- The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.
- Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: In Vivo and In Vitro Trials
This study tested SO2 to assess its efficacy against wine spoilage.
- Contemplating Campylobacter Conundrums
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
- The Coming Storm in the Spice Industry
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
- Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
- Chemical Contaminants: Preparing for the Unexpected
Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.
- Product Safety Device Maintenance Is Critical
There is no doubt that product safety devices…have helped make the food and beverage industry safer.
- Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
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