Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
An expert roundtable discussion tackles the most pressing issues in food microbiology.
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
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.
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.
Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
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.
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.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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.
An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
A discussion of microbial food safety by a renowned food microbiologist.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
The fundamental objective of any food company is to produce a safe and wholesome product that meets the claims of the product’s label.
Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.
The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.