The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
An expert roundtable discussion tackles the most pressing issues in food microbiology.
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.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
The dairy industry in particular has a long history of cooperation and setting standards.
The importance of a sound environmental monitoring program cannot be overstated.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
Radlo Foods describes their innovative approach to egg safety.
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?
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
Real-world examples of Rapid Response Teams responding to incidents are described.
Food security is dependent upon a strong global food safety system.
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
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.