Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.
An EPA-registered antimicrobial water additive for produce reduces pathogens in fruit and vegetable process water.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
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.
Advances in PCR kits have lead to improvements in testing for Salmonella.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
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.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
Bioaerosols are a risk factor in food safety and should not be overlooked.
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.
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.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.