Contamination Control

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A 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?

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.

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

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

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

 Allergens are an unavoidable part of food processing and effective control is key.  

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

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

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.

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.