Intervention Controls

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Hydroxyl radicals offer an effective, safe, and scalable approach to food plant hygiene and food safety. This outcome can be achieved by devices that use ultraviolet (UV) energy to generate hydroxyls from water vapor, turning the ambient air into a mechanism for cleaning. 

Development of a new microbiological risk assessment model, led by researchers from the University of Illinois Urbana-Champaign, could help the produce industry determine the best risk management strategies for a diverse range of production scenarios. 

Loma Systems recently unveiled its new X5 Pack Curtainless X-ray System, designed to eliminate traditional X-ray curtains and allow for the inspection of food without contact, ideal for lightweight or unpackaged foods. 

Mettler-Toledo recently announced its new X6 series of X-ray inspection systems for medium to large-sized packaged products in single and multiple lane applications.

The challenge of mitigating E. coli in leafy greens calls for a rigorous, multifaceted approach that includes stringent sanitation practices, facility design optimization, and the use of advanced microbial control methods.

Eagle Product Inspection’s new Short Retracting Nose Reject is a hygienic solution for removing non-conforming products from the line in food processors’ raw applications.

An ongoing project by the Norwegian food research institute Nofima is investigating the efficacy of different treatment baths for Listeria monocytogenes decontamination on fish and fish products. 

Treating melons as food as soon as possible—even though they will be peeled—is needed to mitigate the risks associated with the three contamination mechanisms for cantaloupe. Zero risk is impossible, but can industry do better?

XENON’s new stainless steel washdown lamp housing is powered by Intense Pulsed Light (IPL) -based PUREPULSE technology, providing an eco-friendly and effective sanitization solution for food packaging processes.

New artificial nose technology developed by the Norwegian University of Science and Technology (NTNU) could make it possible to reliably detect and identify spoiled and damaged food through smell.