PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.
Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
The importance of a sound environmental monitoring program cannot be overstated.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
Radlo Foods describes their innovative approach to egg safety.
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
Introduction of bovine spongiform encephalitis risk for the food industry.