Food Safety Magazine

Microbiological

Advances and Challenges in the Control of Salmonella in Poultry
Advances and Challenges in the Control of <i>Salmonella</i> in Poultry

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

Getting the Best of Time & Temperature
Getting the Best of Time & Temperature

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply
An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Bacteriocin-Producing Starter Cultures for Salami
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
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?
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
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
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
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 Hatches a High-Tech Egg Safety Plan

Radlo Foods describes their innovative approach to egg safety.

Potential Use of Edible Nanoscale Coatings for Meat
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
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?
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
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
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

Current Microbial Concerns in the Dairy Industry
Current Microbial Concerns in the Dairy Industry

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

The Challenge of Regulating Allergens in Food
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
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
Food Microbiology in Focus, An Expert Roundtable, Part 1

An expert roundtable discussion tackles the most pressing issues in food microbiology.


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