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

Study Provides Industry Guidance in Determining the Safety of Oats and other Grains
Study Provides Industry Guidance in Determining the Safety of Oats and other Grains

 recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?

Meat Safety: More Than Just E. coli
Meat Safety:  More Than Just <i>E. coli</i>

Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

A New Approach to Solving the Problem of Sprout Safety
A New Approach to Solving the Problem  of Sprout Safety

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

Hygienic Material Handling and Cleaning Tools for Critical Environments
Hygienic Material Handling and Cleaning Tools for Critical Environments

The most efficient way to ensure a sanitary processing facility is the implementation of a detailed color-coding system.

Allergen Detection Requires a Multipronged Approach
Allergen Detection Requires a Multipronged Approach

Food processors have been struggling to be able to identify and eliminate the allergens that cause allergic reactions in susceptible consumers.

Striving for Transparency: Resolving the Conflict between Gluten-Free Labeling and Precautionary Allergen Labeling
Striving for Transparency: Resolving the Conflict between Gluten-Free  Labeling and Precautionary Allergen Labeling

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.

Antimicrobial Use in Poultry Processing
Antimicrobial Use in Poultry Processing

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

Putting Together an Effective Allergen Control Plan
Putting Together an Effective Allergen Control Plan

It doesn’t matter what the cause, any allergen residue not adequately cleaned and removed from your processing line can find its way into the next product on the line, causing your next product to inadvertently contain an allergen not included on the label.

A Closer Look at Food Allergen Screening: Gluten Contamination
A Closer Look at Food Allergen  Screening: Gluten Contamination

With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.

How to Deal with a Major System Disruption in a Meat Processing Facility
How to Deal with a Major System Disruption in a Meat Processing Facility

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

Water-Resistant, Antimicrobial Edible Wrap for Food Preservation
Water-Resistant, Antimicrobial Edible Wrap for Food Preservation

Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.

Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations

Could silver offer an alternative antimicrobial food additive?

 

Using Biopreservation to Meet Natural Additive Needs
Using Biopreservation to Meet Natural Additive Needs

Can biopreservatives answer the call for “clean” labels?

Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.

Radio-Frequency Heating for Low-Moisture Foods
Radio-Frequency Heating for  Low-Moisture Foods

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Listeriosis: A Grim Reality for the Food Industry
Listeriosis: A Grim Reality  for the Food Industry

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry

Modern food trends create food safety challenges that mandate changes to the food code to protect public health.

 

High Pressure: Uses for Pasteurization
High Pressure: Uses for Pasteurization

Learn about the new food contamination control applications for high hydrostatic pressure processing.

 

Meeting the Allergen Challenge
Meeting the Allergen Challenge

How does a food producer develop an allergen control plan and minimize the risk of contamination?

5 Things to Know About Color-Coding
5 Things to Know About Color-Coding

Color-coding can help prevent cross-contamination due to pathogens, allergens and foreign contaminates in your company’s food plants.

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