An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
An expert roundtable discussion tackles the most pressing issues in food microbiology.
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.
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
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.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
A case study of the innovative food safety approach used at Primera Foods.