Contamination Control

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Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.