Contamination Control

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An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.    

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.