Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?
Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.
N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.
Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.
The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.
One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.
The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.
It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.
We can all take a page from the Chipotle playbook in responding to a foodborne illness outbreak.
The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.
Food Safety Magazine has monitored food recalls issued for the third consecutive quarter.
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.
Within today’s global supply chain, everyone must ensure they are managing any food safety issues. How are you achieving a safe egg supply?
An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.
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.
An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.
Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.