Food Safety Magazine

Microbiological

Listeria Guidance & Best Practices in Produce Facilities
<i>Listeria</i> Guidance & Best Practices  in Produce Facilities

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

 

Salmonella: Changes and Challenges
<i>Salmonella:</i> Changes and Challenges

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Perspectives from a Review of Selected Case Histories of Microbiological Problems with Imported Produce
Perspectives from a Review of Selected Case Histories of Microbiological Problems with Imported Produce

The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.

Growers Beware: Adopt GAPs or Else
Growers Beware: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

Egg-cellent Food Safety Strategies at Primera Foods
Egg-cellent Food Safety Strategies at Primera Foods

A case study of the innovative food safety approach used at Primera Foods.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based 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.

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.

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.

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.

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.

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.

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.

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.

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