Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Rapid culture methods for Salmonella help you release product sooner.
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.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.
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.