When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.
Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.
Fruits and vegetables are prone to microbial contamination from a wide range of sources.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.
Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.