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.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Rapid culture methods for Salmonella help you release product sooner.
Advances in PCR kits have lead to improvements in testing for Salmonella.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
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.
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.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
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.