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
- 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.
- Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses
The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
- Campylobacter jejuni: Understanding the New Food Superbug
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
- Foodborne Salmonellosis: Current International Concerns
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
- The Nexus Between Food Safety and Food Security
Food security is dependent upon a strong global food safety system.
- Where the Rubber Meets the Road: RRTs in Action
Real-world examples of Rapid Response Teams responding to incidents are described.
- Funky Fish: Is Ciguatera Fish Poisoning on the Rise?
While ciguatera continues to be a public health concern, the best way to prevent illnesses is to increase awareness in at-risk populations.
- How Safe Are Snack Foods?
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
- Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
- Inside Meat & Poultry: Getting Science on Track
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
- Foreign Object Detection: Integration in Food Production
Ample technology exists for the detection of foreign material in foodstuffs to ensure food safety, which should be complemented by quality control practices.
- Bacteriocin-Producing Starter Cultures for Salami
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
- Understanding STEC: A Growing Concern
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
- Carbendazim Residues in Orange Juice
Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
- Poultry Safety in an Ever-Changing World
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Dairy Industrywide Food Safety Collaboration Aims to Protect the Public
The dairy industry in particular has a long history of cooperation and setting standards.
- Allergen Management: Challenges and Trends
Food allergies are a public health concern that must be addressed from the farm to table.
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