Contamination Control

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Food allergies are a public health concern that must be addressed from the farm to table.

Food allergy and gluten-free training is an important component of any foodservice operation.

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

BioMérieux has been granted AOAC Research Institute approval for its TEMPO® BC automated test for the fast enumeration of Bacillus cereus group bacteria in food products.

PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.

CEIA MS-21 multi-spectrum metal detectors from Heat and Control, Inc. are designed to increase inspection productivity by eliminating the waste and delay of false rejects.

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?