Contamination Control

RSS

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.