Contamination Control

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

Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.

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

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

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

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

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

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

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