In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.
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.
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 dairy industry in particular has a long history of cooperation and setting standards.
The importance of a sound environmental monitoring program cannot be overstated.
Radlo Foods describes their innovative approach to egg safety.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.