Contamination Control

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Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Modern food trends create food safety challenges that mandate changes to the food code to protect public health.  

Learn about the new food contamination control applications for high hydrostatic pressure processing.  

How does a food producer develop an allergen control plan and minimize the risk of contamination?

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Color-coding can help prevent cross-contamination due to pathogens, allergens and foreign contaminates in your company’s food plants.

What does the term “gluten-free” actually mean to processors? To consumers?

The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.

Having a food allergen management plan is critically important for all food companies to avoid a recall for allergen mislabeling.