Intervention Controls - Articles - Page 13

“Nanobombs” Protect Consumers from Foodborne Microorganisms

June 12, 2016

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

Contemplating Campylobacter Conundrums

April 1, 2016

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.

Employee Hygiene and Handwashing in Retail Foodservice Establishments

February 10, 2016

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

Biofilm and Pathogen Mitigation: A Real Culture Change

February 10, 2016

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

One Approach to Ensure the Safe Processing of Food

February 2, 2016

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

Implementing Active Managerial Control Principles in a Retail Food Business

February 1, 2016

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

December 7, 2015

HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

State of an Industry: Salmonella and Bovine Lymph Nodes

December 1, 2015

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

LEDs Can Control Food Contamination without Chemicals

October 6, 2015

The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.

How Do You Know? The Evolution of Food Processing Technology

August 1, 2015

The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.