Contamination Control - Articles - Page 96

A Small Survey of Food Safety Practices by Frozen Vegetable Suppliers

A glimpse into the practices of the frozen-food supply chain

June 20, 2021

Given the large number of contamination events involving the contamination of frozen vegetables with Listeria, are suppliers of these products able to control other harmful microorganisms from contaminating their products?

EarthSafe EvaClean Disposable Surface Disinfection Wipes

June 17, 2021

EarthSafe recently launched its new EvaClean Dry Wipes System, powered by PUR•ONE.

How Is Climate Change Affecting the Safety of Our Food?

Keya Mukherjee Ph.D. Mia Rowan Vittorio Fattori Ph.D.

June 16, 2021

Even under the best of circumstances, agriculture faces myriad pressures. Exacerbated by climate change, these pressures are making agriculture a more vulnerable and challenging enterprise, impacting food production, processing, storage, and distribution. In other words, our entire food system is threatened by climate change.

Food Safety Challenges in Foodservice Environments

Dhruv Kishore Bole, M.B.A, PCQI, LSSGB

June 8, 2021

The majority of foodborne illnesses and outbreaks are frequently attributed to foodservice establishments and are triggered by inconsistency in safe food handling practices and behaviors. Learn how to address these challenges.

German Organizations Create Consortium for Bacteria Surveillance

June 7, 2021

The University of Münster, Research Center Borstel, and the Robert Koch Institute have formed a consortium to detect outbreaks and bacterial pathogens.

EU Tightens Importation Checks on Black Pepper from Brazil and Peanuts from India

April 23, 2021

Black pepper from Brazil and peanuts from India have been undergoing stricter checks upon entering the European Union (EU), due to bacteria.

Another Food Safety Story: The Destruction of Contaminated Product

April 20, 2021

Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.

Sanitation

Sanitizers: From Effectiveness to Tolerance

Which sanitizer works best depends on your food microbe of choice

Richard Brouillette Thomas Haley

April 16, 2021

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

LEEB

Winning the Fight against Pathogens on Spices

Low-energy electron beam (LEEB): A breakthrough microbial reduction technology

Larry Keener CFS, PA

April 15, 2021

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

Low Moisture

Cronobacter: Pathogen Considerations beyond Salmonella in Dairy Powders

Low-moisture foods present challenges for pathogen control.

Dave Cook

April 15, 2021

Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.