Food Safety Magazine

Microbiological

Raw Poultry: How Safe Is Safe Enough?
Raw Poultry: How Safe Is Safe Enough?

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

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?

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.

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.

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.


How to Keep Your Focus on Food Safety
How to Keep Your Focus on Food Safety

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?

Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
Cooperative Investigation Response to the 2004 <i>Salmonella</i> 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.

Meeting the Challenge of E. coli O157:H7 Control Head On
Meeting the Challenge of <i>E. coli</i> 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
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?

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems
The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Bullish on Progress: A Meat Industry Roundtable
Bullish on Progress: A Meat Industry Roundtable

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Prioritizing Food Safety Risk Assessments:A New Approach
Prioritizing Food Safety Risk Assessments:A New Approach

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

More Results: