Intervention Controls

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During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.

The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

The dairy industry in particular has a long history of cooperation and setting standards.

Food allergies are a public health concern that must be addressed from the farm to table.

  Thermal imaging cameras can improve food safety while simultaneously working to limit the current rate of energy consumption. How can this technology benefit your company? Read the article and learn how.  

Validation, verification and monitoring are critical components of food safety and quality management programs.

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.