Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
Introduction of bovine spongiform encephalitis risk for the food industry.
Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
What has the industry been doing over the past 30 years to make meat safer?
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 contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
An expert roundtable discussion tackles the most pressing issues in food microbiology.
To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
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.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
The dairy industry in particular has a long history of cooperation and setting standards.
The importance of a sound environmental monitoring program cannot be overstated.
Radlo Foods describes their innovative approach to egg safety.