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.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
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.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
Fruits and vegetables are prone to microbial contamination from a wide range of sources.
The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
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.