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

Advancing the Food Safety Agenda
Advancing the Food Safety Agenda

A discussion of microbial food safety by a renowned food microbiologist.

 

BSE and the Safety of Beef: A Perspective
BSE and the Safety of Beef: A Perspective

The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Sustainable Solution for Low-Acid Aseptic Filling
Sustainable Solution for Low-Acid Aseptic Filling

Low-acid aseptic filling is the process of bringing together a commercially sterile product with a commercially sterile package in a sterile environment.

Detectable Shoe and Sleeve Covers

Detectamet has introduced disposable shoe and sleeve covers made from a resilient, fully detectable material.

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. 

Microbial Risk Assessment: Achievements and Future Challenges
Microbial Risk Assessment: Achievements and Future Challenges

To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.

How to Assess the Risk of Emerging Chemical Contaminants in Foods
How to Assess the Risk of Emerging Chemical Contaminants in Foods

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Winning the War Against Foodborne Pathogens
Winning the War Against Foodborne Pathogens

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

The Challenge of Bacterial Spores
The Challenge of Bacterial Spores

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

A Proven Solution to Fresh Produce Safety Challenges
A Proven Solution to Fresh Produce Safety Challenges

An EPA-registered antimicrobial water additive for produce reduces pathogens in fruit and vegetable process water.

The Harmonization of Food Safety Regulations
The Harmonization of Food Safety Regulations

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

Setting the Standard with “Big Six” non-O157 STEC Reference Materials
Setting the Standard with “Big Six” non-O157 STEC Reference Materials

Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

Next Generation ATP Systems: More than Sanitation Monitoring
Next Generation ATP Systems: More than Sanitation Monitoring

Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.

Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider

Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.

Leading the Way in Food Safety Science
Leading the Way in Food Safety Science

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

Self-Contained Rapid Salmonella and Listeria Test Kits: Protect Against Chances of Cross-Contamination in Your Plant
Self-Contained Rapid <em>Salmonella</em> and <em>Listeria</em> Test Kits:  Protect Against Chances of Cross-Contamination in Your Plant

Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.

Food Diversity Requires Adaptable Solutions
Food Diversity Requires Adaptable Solutions

The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.

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