Intervention Controls

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Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.

The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.  

As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.  

Although the importance of reducing antibiotic resistance is universally acknowledged, the details of how to identify best management practices and environmental Critical Control Points remain to be articulated.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.