Contamination Control

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What does the term “gluten-free” actually mean to processors? To consumers?

The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.

Having a food allergen management plan is critically important for all food companies to avoid a recall for allergen mislabeling.  

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

This study tested SO2 to assess its efficacy against wine spoilage.

Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?

Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.

Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.

Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.