Contamination Control

RSS

Researchers have developed a 3D-printed, microfluidic chip sensor that uses light to rapidly detect important foodborne pathogens at concentrations as low as 10 CFU/ml.

An innovative seal detection software has been developed by Ravenwood for its VXR® Vision Pack Inspection System—an end-of-line solution for analyzing contaminants and ensuring flawless linerless labels.

Consumer watchdog group Safe Food Advocacy Europe (SAFE) recently published a position paper calling upon the European Food Safety Authority (EFSA) to set legally binding limits for contaminant acrylamide in foods.

The U.S. Centers for Disease Control and Prevention (CDC) recently released new foodborne illness incidence data that show a lack of progress toward disease reduction goals—but that may be attributed to an increased use of culture-independent diagnostic tests (CIDTs), which allows for the diagnosis of infections that previously would have gone undetected.

There's zero tolerance for birds inside your food processing plant. You want to humanely remove them and then utilize strategies to deter them from ever coming back. IFC can help.

Effective August 2, 2024, the U.S. Food and Drug Administration (FDA) has revoked its authorization of the use of brominated vegetable oil (BVO) in food due to studies showing the potential for adverse health effects to humans.

The European Food Safety Authority (EFSA) has identified health risks of dietary exposure to dimethylarsinic acid (DMA), small organic arsenic species in food.

This article shares the views of more than 250 global food safety professionals on which new technologies have been the most beneficial for their food safety programs and for the general food safety landscape, as well as their thoughts on possible future changes. 

A recent study has found the ubiquitous presence of tire-derived compounds in leafy greens samples grown in four European countries, indicating that chemicals in tires and roads are taken up by crops.

Ice cream has historically been associated with human cases of infection by various foodborne pathogens. Pathogen introduction into ice cream can occur at various points throughout the production process for a range of reasons, which can be addressed through proper food safety controls.