Microbiological
- Raw Produce Field Sampling for Biological Risks
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The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- Bacteriocin-Producing Starter Cultures for Salami
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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.
- Understanding STEC: A Growing Concern
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To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
- Can Food Safety Issues Ever Result in Consensus?
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Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- Poultry Safety in an Ever-Changing World
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Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Fine-Tuning Your Environmental Monitoring Program
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The importance of a sound environmental monitoring program cannot be overstated.
- AMIF’s Food Safety Initiative: Progress and Possibilities
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Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
- Radlo Foods Hatches a High-Tech Egg Safety Plan
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Radlo Foods describes their innovative approach to egg safety.
- Potential Use of Edible Nanoscale Coatings for Meat
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Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
- Flavors Should Burst, Not Packages
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While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
- BSE in the USA: How Mad Can We Get?
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Introduction of bovine spongiform encephalitis risk for the food industry.
- Microbiological Contamination of Ready-To-Eat Seafood
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Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
- Modern Meat Safety: A Technological Toolbox
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What has the industry been doing over the past 30 years to make meat safer?
- The Challenge of Regulating Allergens in Food
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FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
- Food Microbiology in Focus: An Expert Roundtable, Part 2
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An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Food Microbiology in Focus, An Expert Roundtable, Part 1
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An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
- How to Keep Your Focus on Food Safety
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How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
- Meeting the Challenge of E. coli O157:H7 Control Head On
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Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
- The Evaluation of Novel Antimicrobial Ingredients in Maintaining the Safety and Shelf-Life of Refrigerated Foods
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Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
- More Results:
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- Raw Produce Field Sampling for Biological Risks
-
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- Bacteriocin-Producing Starter Cultures for Salami
-
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.
- Understanding STEC: A Growing Concern
-
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
- Can Food Safety Issues Ever Result in Consensus?
-
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- Poultry Safety in an Ever-Changing World
-
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Fine-Tuning Your Environmental Monitoring Program
-
The importance of a sound environmental monitoring program cannot be overstated.
- AMIF’s Food Safety Initiative: Progress and Possibilities
-
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
- Radlo Foods Hatches a High-Tech Egg Safety Plan
-
Radlo Foods describes their innovative approach to egg safety.
- Potential Use of Edible Nanoscale Coatings for Meat
-
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
- Flavors Should Burst, Not Packages
-
While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
- BSE in the USA: How Mad Can We Get?
-
Introduction of bovine spongiform encephalitis risk for the food industry.
- Microbiological Contamination of Ready-To-Eat Seafood
-
Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
- Modern Meat Safety: A Technological Toolbox
-
What has the industry been doing over the past 30 years to make meat safer?
- The Challenge of Regulating Allergens in Food
-
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
- Food Microbiology in Focus: An Expert Roundtable, Part 2
-
An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Food Microbiology in Focus, An Expert Roundtable, Part 1
-
An expert roundtable discussion tackles the most pressing issues in food microbiology.
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
-
This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
- How to Keep Your Focus on Food Safety
-
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
- Meeting the Challenge of E. coli O157:H7 Control Head On
-
Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
- The Evaluation of Novel Antimicrobial Ingredients in Maintaining the Safety and Shelf-Life of Refrigerated Foods
-
Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
- More Results: