Technical Articles
In this section we have curated and provided technical articles.
If you have any additional content that would be of value to our members, please contact the OFPA Administrator at info@ofpa.on.ca
Coliform Bacteria – Indicators in Food & Water
October 21, 2021
Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operation
October 21, 2021
Antimicrobial Materials, Coatings and Biomimetic Surfaces with Modified Microtography to Control Microbial Fouling of Product Contact Surfaces within Food Processing Equipment
October 21, 2021
Development and Evaluation of Silver Zeolite Antifouling Coatings on Stainless Steel for Food Contact Surfaces
October 21, 2021
Occurrence of Heat resistant Mold Ascospores in the Beverage Processing Environment: Assessment, Prevention and Elimination
October 21, 2021
Microbiological spoilage and safety risks in non-beer beverages
October 21, 2021
Coliforms, Fecal coliforms, and Enterobacteriaceae as Indicator Organisms
October 21, 2021
The Enterobacteriaceae and Their Significance To The Food Industry
October 21, 2021
Reducing Contamination Risks of Compressed Air in Food Plants: Benchmarking Good Manufacturing Practices
October 21, 2021
Sources of Clostridia in Raw Milk on Farms
October 21, 2021
Bacteriophage A latent problem in the cheese industry
October 21, 2021
Inactivation of dairy bacteriophages by commercial sanitizers and disinfectants
October 21, 2021
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
October 21, 2021
Control of Listeria monocytogenes guidance for the U.S. Dairy Industry
October 21, 2021
Destruction of Salmonella enteritidis by High pH and Rapid Chilling During Simulated Commercial Egg Processing
October 21, 2021
Fermented nut cheese
October 21, 2021
Listeria monocytogenes in Seafood Processing
October 21, 2021
Fogging for the disinfection of food processing factories and equipment
October 21, 2021
Policy on Listeria monocytogenes in Ready-to-Eat Foods Bureau of Microbial Hazards Food Directorate Health Products and Food Branch
October 21, 2021
Guidelines for Escherichia coli Testing for Process Control Verification in Cattle and Swine Slaughter Establishments
October 21, 2021
Comparison of intervention technologies for reducing Escherichia coli O157: H7 on beef cuts and trimmings
October 21, 2021
The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment
October 21, 2021
Meat Industry Best Practices for the Control of Lm -Canadian Meat Council
October 21, 2021
Remote Swabbing and Microbiological Sampling Tools & Cleaning Validation Coupons
October 21, 2021
Microorganisms in Foods 2- Sampling for microbiological analysis: Principles and specific applications Second edition ICMSF
October 21, 2021
Guidance on Environmental Monitoring and Control of Listeria monocytogenes for the Fresh Produce Industry
October 21, 2021
Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables
October 21, 2021
Microbiological quality guide for ready-to-eat foods A guide to interpreting microbiological results
October 21, 2021
AMI Checklist for Sanitary Design Evaluations ( High Moisture Foods)
October 21, 2021
GMA Checklist for Sanitary Design Evaluations (Low Moisture Foods)
October 21, 2021
Heterotrophic Plate Counts and Drinking-water Safety The Significance of HPCs for Water Quality and Human Health
October 21, 2021
Career Coach -Be The Change You Want To See
October 21, 2021
Prescence of Lm and Sanitation Controls in Cold Smoked Salmon Facilities during FDA Inspections
October 21, 2021