Intervention Controls

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The free resource outlines practical ways to identify risks, select the right inspection technologies, and build a proactive foreign material contamination prevention strategy, focusing on five key areas of food safety management.

In this bonus episode of Food Safety Matters, Kye Luker, Chief Product Officer at FlexXray, discusses the significant challenge of foreign material contamination, and how food processors can improve detection and inspection with advanced technologies and third-party partnerships. 

The system was developed for vegetable processors handling multiple SKUs, mixed products, and frequent production changeovers. COMPASS is ideal for fresh and individually quick frozen (IQF) corn, peas, and green beans.

Maximum reductions in norovirus infectivity occurred rapidly once temperatures reached 60 °C (140 °F). The findings could help inform improved thermal processing recommendations for foodborne norovirus.

Incorporating a novel “bio-fumigation” method based on a natural compound produced by mustard plants, the micro-malting machine effectively addresses mycotoxins while preserving quality. USDA is working with industry to scale the prototype for widespread adoption.

A new study quantified the allergen cross-contamination that occurs in shared frying oil and evaluated the efficacy of different filters in removing allergen protein residues from oil. 

The research from Oregon State University also found that queso cotija supports L. monocytogenes survival but not growth, and that organic acid surface treatments could inhibit L. monocytogenes growth on queso fresco. 

Potentially offering an effective natural control strategy in food production, a study demonstrated the ability of select essential oils to inactivate multidrug-resistant Campylobacter isolated from poultry and investigated the mechanisms of antibacterial action, while highlighting variability in essential oil potency and species-specific susceptibility.

The next-generation system now features enhanced multi-spectral sensing, an updated mechanical architecture, and other additions.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.