Intervention Controls

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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.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.