Food Safety Magazine

Microbiological

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

E. coli O157:H7 Intervention for Use at Retail Level
<i>E. coli</i> O157:H7 Intervention for Use at Retail Level

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

Still Afraid of the Big Bad Bugs?
Still Afraid of the Big Bad Bugs?

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

Inhibiting Listeria Growth to Improve Food Safety
Inhibiting <i>Listeria</i> Growth to Improve Food Safety

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
 

Industry Collaboration Advances Listeria Control in RTE Seafood Plants
Industry Collaboration Advances <i>Listeria</i> Control in RTE Seafood Plants

An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.

BSE in the USA: The Madness Continues
BSE in the USA: The Madness Continues

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

CORE: FDA Foodborne Illness Response
CORE: FDA Foodborne Illness Response

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.

Formulating Food Safety: An Overview of Antimicrobial Ingredients
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
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
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Biofilms: Forming a Defense Strategy for the Food Plant
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.

Getting a Handle on Listeria
Getting a Handle on <i>Listeria</i>

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate
Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>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
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
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
Control of <i>Salmonella, Campylobacter</i> 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
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
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.

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