Intervention Controls

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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.

The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

The dairy industry in particular has a long history of cooperation and setting standards.

Food allergies are a public health concern that must be addressed from the farm to table.

  Thermal imaging cameras can improve food safety while simultaneously working to limit the current rate of energy consumption. How can this technology benefit your company? Read the article and learn how.  

Validation, verification and monitoring are critical components of food safety and quality management programs.