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

Technology Rules. Results Matter.
Technology Rules. Results Matter.

Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
 

Rapid Salmonella Detection Using the R.A.P.I.D. LT Food Security System
Rapid <i>Salmonella</i> Detection Using the R.A.P.I.D. LT Food Security System

Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.

Pitfalls of Environmental Testing for Listeria with PCR
Pitfalls of Environmental Testing for <i>Listeria</i> with PCR

Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?

Real-Time PCR Test Kit Provides Faster Time to Results
Real-Time PCR Test Kit Provides Faster Time to Results

Advances in PCR kits have lead to improvements in testing for Salmonella.
 

Evaluating Labeling Exemptions for Food Allergens
Evaluating Labeling Exemptions for Food Allergens

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Bioaerosols
Bioaerosols

Bioaerosols are a risk factor in food safety and should not be overlooked.

 

Pandemic Flu and the U.S. Food Industry
Pandemic Flu and the U.S. Food Industry

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Building a World-class Allergen Control Program, Part 1
Building a World-class Allergen Control Program, Part 1

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Advances and Challenges in the Control of Salmonella in Poultry
Advances and Challenges in the Control of <i>Salmonella</i> in Poultry

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

Getting the Best of Time & Temperature
Getting the Best of Time & Temperature

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply
An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Jana’s Classics: Allergen Control Program Provides Peace of Mind
Jana’s Classics: Allergen Control Program Provides Peace of Mind

Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.

Fine-Tuning Your Environmental Monitoring Program
Fine-Tuning Your Environmental Monitoring Program

The importance of a sound environmental monitoring program cannot be overstated.

 

AMIF’s Food Safety Initiative: Progress and Possibilities
AMIF’s Food Safety Initiative: Progress and Possibilities

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

Radlo Foods Hatches a High-Tech Egg Safety Plan
Radlo Foods Hatches a High-Tech Egg Safety Plan

Radlo Foods describes their innovative approach to egg safety.

Can Food Safety Issues Ever Result in Consensus?
Can Food Safety Issues Ever Result in Consensus?

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Critical Flow: Planning for Water Safety & Quality
Critical Flow: Planning for Water Safety & Quality

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

Raw Poultry: How Safe Is Safe Enough?
Raw Poultry: How Safe Is Safe Enough?

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Potential Use of Edible Nanoscale Coatings for Meat
Potential Use of Edible Nanoscale Coatings for Meat

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Flavors Should Burst, Not Packages
Flavors Should Burst, Not Packages

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

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