Contamination Control

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This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.

Japan is asking food manufacturers to provide proof of food safety credentials in order for them to use licensing exemptions.

The key to preventing foodborne illness outbreaks associated with S. aureus, which is impervious to the cooking killstep, lies in the education of food handlers.

Berries sold in Norway tested positive for several parasites between 2019 and 2020, suggesting that better contamination control is needed.

In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.
 

When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
 

Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.

International standards for food contaminants must be based on sound science and food safety risks so as to not adversely impact access to global markets. 

The number of children and adults who are affected by food allergies and the incidence of peanut allergies in total, is growing.

Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.