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 long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
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.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
Advances in PCR kits have lead to improvements in testing for Salmonella.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
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.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
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.
Bioaerosols are a risk factor in food safety and should not be overlooked.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
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.