Contamination Control - Articles - Page 137

CORE: FDA Foodborne Illness Response

August 1, 2012

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.

Training Is a Key Component in Serving Patrons with Food Allergies

August 1, 2012

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know

August 1, 2012

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Potential Use of Edible Nanoscale Coatings for Meat

June 1, 2012

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

Flavors Should Burst, Not Packages

June 1, 2012

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

Understanding STEC: A Growing Concern

April 1, 2012

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Carbendazim Residues in Orange Juice

April 1, 2012

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Utilization of Steam Heat Generated via Microwave Energy

February 15, 2012

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.