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Home » Topics » Process Control » Intervention Controls

Intervention Controls
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Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

August 13, 2018
As hygiene interventions have evolved, some have been found to be too risky for continuation.
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UV Light-Emitting Diodes: The Upcoming Solution for Enhanced Food Safety

August 13, 2018
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.
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Electron Beam Technology: A Platform for Safe, Fresh, and Chemical-Free Food

April 1, 2018
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.
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A New Approach to Solving the Problem of Sprout Safety

February 13, 2018
Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
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Using Biopreservation to Meet Natural Additive Needs

June 15, 2017
Can biopreservatives answer the call for “clean” labels?
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Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem

June 15, 2017
Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
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Radio-Frequency Heating for Low-Moisture Foods

June 13, 2017
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
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High Pressure: Uses for Pasteurization

April 18, 2017
Learn about the new food contamination control applications for high hydrostatic pressure processing.  
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Meeting the Allergen Challenge

April 4, 2017
How does a food producer develop an allergen control plan and minimize the risk of contamination?
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Prevalence of Campylobacter Contamination in Raw Chicken and Chicken Liver at Retail

April 1, 2017
Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.
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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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