Intervention Controls

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High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.

Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control

Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.

The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

As hygiene interventions have evolved, some have been found to be too risky for continuation.

UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.

Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

Can biopreservatives answer the call for “clean” labels?