Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?
Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
Although Foster Farms avoided the harshest of the U.S. Department of Agriculture (USDA)’s enforcement measures by making immediate changes to its manufacturing practices, it did not recall its products. Find out why.
Although the importance of reducing antibiotic resistance is universally acknowledged, the details of how to identify best management practices and environmental Critical Control Points remain to be articulated.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.
Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
Real-world examples of Rapid Response Teams responding to incidents are described.
Food security is dependent upon a strong global food safety system.
The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
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.