Contamination Control

RSS

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

We can all take a page from the Chipotle playbook in responding to a foodborne illness outbreak.

The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.

Food Safety Magazine has monitored food recalls issued for the third consecutive quarter.

Real-world examples of Rapid Response Teams responding to incidents are described.