Contamination Control

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For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

The first article in a series discussing the multiple components of food inspections.  

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.