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

Snacking: A Booming Trend in the American Lifestyle
Snacking: A Booming Trend  in the American Lifestyle

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based Foods

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

Egg-cellent Food Safety Strategies at Primera Foods
Egg-cellent Food Safety Strategies at Primera Foods

A case study of the innovative food safety approach used at Primera Foods.

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

E. coli O157:H7 Intervention for Use at Retail Level
<i>E. coli</i> O157:H7 Intervention for Use at Retail Level

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

Writing and Implementing an Allergen Control Plan
Writing and Implementing an Allergen Control Plan

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

Inspections, Part 1: The Professional Sanitarian
Inspections, Part 1: The Professional Sanitarian

The first article in a series discussing the multiple components of food inspections.

 

Ensuring Safe Food Conveyance at Every Processing Stage
Ensuring Safe Food  Conveyance at Every  Processing Stage

Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.

Help Control Cross- contamination with a Comprehensive Sanitization Program
Help Control Cross- contamination with a  Comprehensive  Sanitization Program

As your company’s most valuable asset, it is essential to protect your products from all sources of cross-contamination.

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

Still Afraid of the Big Bad Bugs?
Still Afraid of the Big Bad Bugs?

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

AllergenControl™ Detection Kits Have Features Found Nowhere Else
AllergenControl™ Detection Kits Have Features Found Nowhere Else

Having a food allergen management plan is critically important for all food companies to avoid a recall for allergen mislabeling.

 

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

The Safety of Beverages in Plastic Bottles
The Safety of Beverages in Plastic Bottles

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.

Food Microbiology in Focus, An Expert Roundtable, Part 1
Food Microbiology in Focus, An Expert Roundtable, Part 1

An expert roundtable discussion tackles the most pressing issues in food microbiology.

 

Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols in Wineries
Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols  in Wineries

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

More Results:

This site uses cookies. By continuing to browse the site you consent to our use of cookies. Learn more. Got it!