Intervention Controls

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For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

Each quality program can be difficult to integrate and implement given limited staff and budget.

A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.

The latest technological advancements in microbial contamination control are reviewered.  

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

What your organization needs to implement a complete food protection program at all levels is presented.