Contamination Control

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The fundamental objective of any food company is to produce a safe and wholesome product that meets the claims of the product’s label.  

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

A detailed discussion of maintenance system requirements to prevent foreign material contamination incidents is warranted.  

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

An EPA-registered antimicrobial water additive for produce reduces pathogens in fruit and vegetable process water.

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.