Contamination Control

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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.

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.