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

Allergen Disclaimers Should Be True Warnings
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
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
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
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. 

Campylobacter jejuni: Understanding the New Food Superbug
<i>Campylobacter jejuni:</i> 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.

Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses
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.

Testing for Irradiated Food to Ensure Quality
Testing for Irradiated Food to Ensure Quality

 

 

 

 

 

Foodborne Salmonellosis: Current International Concerns
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
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
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?
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?
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
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?

Foreign Object Detection: Integration in Food Production
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
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.  

Carbendazim Residues in Orange Juice
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.

Understanding STEC: A Growing Concern
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.

Poultry Safety in an Ever-Changing World
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.

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