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.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
A case study of the innovative food safety approach used at Primera Foods.
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
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.
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
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.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.