Contamination Control

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In processing operations for dairy and low-moisture foods, specialized sanitation and environmental monitoring programs are paramount to securing food safety and hygienic operation of facilities. 

A literature review conducted by Greenpeace concluded that heating food in plastic packaging—even ready-to-heat meals labeled as “microwave-safe” or “oven-safe”—may significantly increase the migration of microplastics and chemical additives into food.

Despite having Listeria-positive samples that matched the outbreak strain via whole genome sequencing (WGS), which prompted an FDA Import Alert and a company recall for the suspected vehicle of illness, FDA did not disclose the specific product or any of the firms implicated.

Elevated levels of certain metals and the presence of commonly used disinfectants were found to inactivate Salmonella vaccines administered to poultry via drinking water.

The California Longitudinal Study, a five-year environmental study of California’s Central Coast produce-growing region, identified wildlife, livestock, and surface water as potential contributors to the persistence and movement of Shiga toxin-producing Escherichia coli (STEC).

Maximum reductions in norovirus infectivity occurred rapidly once temperatures reached 60 °C (140 °F). The findings could help inform improved thermal processing recommendations for foodborne norovirus.

The researchers positioned the machine learning model as a low-cost complement to traditional testing workflows, helping dairy processors enhance food safety while targeting laboratory resources.

Of the 111 “Generally Recognized as Safe” (GRAS) additives identified by the Environmental Working Group (EWG), 49 are known to be widely used by food manufacturers.

However, concerning levels of arsenic and lead were detected in some products, and Consumer Reports is therefore urging FDA to set limits for these metals in infant formula. PFAS were also found in more than a quarter of products.

This episode of Food Safety Five discusses expert perspectives on the Healthy Florida First food contaminant testing program, including information gaps about the testing and risk assessment methodology and why this missing information matters.