Can biopreservatives answer the call for “clean” labels?
Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
Learn about the new food contamination control applications for high hydrostatic pressure processing.
How does a food producer develop an allergen control plan and minimize the risk of contamination?
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?
Pest management is a critical component of food safety programs worldwide.
N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.
Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.
The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.
One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.
The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.
The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?
Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?
As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.