An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.
The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.
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.
Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.
As your company’s most valuable asset, it is essential to protect your products from all sources of cross-contamination.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
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.
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
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.