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.
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 best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
The dairy industry in particular has a long history of cooperation and setting standards.
Food allergies are a public health concern that must be addressed from the farm to table.
What your organization needs to implement a complete food protection program at all levels is presented.
What has the industry been doing over the past 30 years to make meat safer?
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.