Microbiological
- Formulating Food Safety: An Overview of Antimicrobial Ingredients
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Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
- Trends in Meat Safety: The Scientific Advantage
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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.
- Advances in Automated Rapid Methods for Enumerating E. coli
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Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
- Getting a Handle on Listeria
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An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
- Biofilms: Forming a Defense Strategy for the Food Plant
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The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
- Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
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Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
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Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
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Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
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No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
- Setting the Standard with “Big Six” non-O157 STEC Reference Materials
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Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
- Next Generation ATP Systems: More than Sanitation Monitoring
-
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
- Leading the Way in Food Safety Science
-
Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
- Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
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Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.
- The Move Toward Molecular Methods for Salmonella Detection
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Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.
- Self-Contained Rapid Salmonella and Listeria Test Kits: Protect Against Chances of Cross-Contamination in Your Plant
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Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.
- Food Diversity Requires Adaptable Solutions
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The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
- BSE in the USA Redux: How Mad Are We Getting?
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The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- The “Danger Zone” Reevaluated
-
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
- All-Natural Activin Eliminates Salmonella and E. coli
-
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- Winning the War Against Foodborne Pathogens
-
Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.
- More Results:
-
- Formulating Food Safety: An Overview of Antimicrobial Ingredients
-
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
- Trends in Meat Safety: The Scientific Advantage
-
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.
- Advances in Automated Rapid Methods for Enumerating E. coli
-
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
- Getting a Handle on Listeria
-
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
- Biofilms: Forming a Defense Strategy for the Food Plant
-
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
- Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
-
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
-
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
- An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
-
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
- Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
-
No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
- Setting the Standard with “Big Six” non-O157 STEC Reference Materials
-
Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
- Next Generation ATP Systems: More than Sanitation Monitoring
-
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
- Leading the Way in Food Safety Science
-
Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
- Outsourcing: Key Factors to Consider In Choosing a Qualified Testing Provider
-
Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.
- The Move Toward Molecular Methods for Salmonella Detection
-
Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.
- Self-Contained Rapid Salmonella and Listeria Test Kits: Protect Against Chances of Cross-Contamination in Your Plant
-
Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.
- Food Diversity Requires Adaptable Solutions
-
The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
- BSE in the USA Redux: How Mad Are We Getting?
-
The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- The “Danger Zone” Reevaluated
-
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
- All-Natural Activin Eliminates Salmonella and E. coli
-
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- Winning the War Against Foodborne Pathogens
-
Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.
- More Results: