Intervention Controls

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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?

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Learn about the new food contamination control applications for high hydrostatic pressure processing.  

How does a food producer develop an allergen control plan and minimize the risk of contamination?

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.