Contamination Control

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Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.  

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.