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?
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.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid culture methods for Salmonella help you release product sooner.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Advances in PCR kits have lead to improvements in testing for Salmonella.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
Bioaerosols are a risk factor in food safety and should not be overlooked.
When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.
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.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
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.