Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.
The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.
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.
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.