Intervention Controls

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The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.  

Pest management is a critical component of food safety programs worldwide.

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.  

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.