Intervention Controls

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

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

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.