Contamination
TOC
What is contamination?
Contamination refers to the unintended mixing of foreign matter, harmful substances, allergens, and the like into food or products.
In the food industry it's a serious risk directly tied to quality and safety, and its management is required under international standards such as HACCP and ISO 22000.
Types and background of contamination
Physical contamination: foreign matter such as metal fragments, glass fragments, and plastic pieces
Chemical contamination: mixing of chemical substances such as pesticides, detergents, and heavy metals
Biological contamination: contamination by microorganisms such as bacteria, viruses, and mold
Allergen contamination: unintended mixing of allergens such as egg and wheat
As background, the increasing risk from mass production, increasingly complex supply chains, and shared manufacturing lines can be cited.
Examples of Agriture's contamination management
In manufacturing OEM products, raw-material management that clearly separates the presence or absence of allergens
Thorough cleaning and sterilization of each manufacturing line to prevent cross-contamination
Physical foreign-matter countermeasures through metal detectors and visual inspection
Record management and corrective-action systems in line with HACCP and FSSC 22000
Related keywords
Related articles
Seven points to avoid failure when choosing a domestic dried vegetable manufacturer
5 Cases of Vegetable Powder Use Put into Practice by Food Manufacturers
FAQ
Q1. Are contamination and foreign-matter mixing the same?
A. Foreign-matter mixing often refers to physical mixing, while contamination is a broader concept including chemical, biological, and allergen contamination.
Q2. What are the risks of allergen contamination?
A. Because even trace amounts can trigger severe allergic reactions, especially strict management is required in the food industry.
