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
- Thermal Processing with Food Safety in Mind
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
- Software Aims to Track Contaminants, Prevent Food Safety Problems
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
- Boot Scrubbing Machines
Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.
- Detection and Inspection Process to Enhance QC
Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.
- Best Practices with Allergen Swabbing
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
- The Tragedy of Foodborne Illness: Much Is Preventable
Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.
- Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
- Modern Analysis of Chemical Contaminants in Food
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
- 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.
- 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?
- 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.
- 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.
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