As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
The importance of a sound environmental monitoring program cannot be overstated.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
What has the industry been doing over the past 30 years to make meat safer?
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.
Advances in PCR kits have lead to improvements in testing for Salmonella.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.
Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.