Contamination Control

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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.

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.