Intervention Controls

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

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

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

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technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

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