With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.
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.
Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.
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.
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.