Contamination Control

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Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Bioaerosols are a risk factor in food safety and should not be overlooked.  

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.

Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?

Rapid culture methods for Salmonella help you release product sooner.