Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
The importance of a sound environmental monitoring program cannot be overstated.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.