Contamination Control

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The new Food Safety Modernization Act rule on intentional adulteration encourages U.S. food companies to take measures that prevent food safety problems from occurring and harming consumers.    

Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.