Contamination Control

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The Allergen Bureau has launched its new “Assessing Agricultural Cross-Contact 2022” guide, which aims to assist agrifood businesses in mitigating allergen cross-contamination.

Researchers at the University of Georgia are developing a biosensor-based rapid diagnostic test for Listeria monocytogenes in food.

A study conducted by Penn State University researchers has shown pulsed light technology to be an effective method for inactivating microbial contaminants in food applications.

A recent study of hatcheries has demonstrated the efficacy of tailored advice on preventive controls for Salmonella, as well as provided insight into the prevalence of the pathogen in commercial British hatcheries.

A recent study has expanded upon the available knowledge about Arcobacter, an emerging foodborne pathogen that causes human illness, revealing findings related to Arcobacter’s food sources, virulence and biofilm formation traits, and genetic characterization.

Traditionally, food safety issues associated with alcoholic beverages focus on chemical or physical hazards from the processing line. Intoxication with alcoholic beverages, as it relates to food safety, is less reported in the literature. However, the addition of cheap methanol to illicitly produced liquor—a rising issue in Asia—is increasingly being studied as a food safety and food adulteration issue.

A recent study suggests that S. Kentucky isolates with antimicrobial resistance (AMR) genes may originate from food consumed or imported from outside of the U.S.

This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.

Salmonella prevalence has decreased significantly in the past three decades due to processing changes, but human illness cases from Salmonella have not decreased proportionally. To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, and, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages.

The U.S. Food and Drug Administration (FDA) has issued final guidance for shell egg producers on how to comply with certain provisions in its Egg Rule that is designed to prevent Salmonella Enteritidis contamination of shell eggs.