Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
Introduction of bovine spongiform encephalitis risk for the food industry.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.
Bioaerosols are a risk factor in food safety and should not be overlooked.
While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.