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.
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.
The challenge for all of us is to keep up with the changing nature of chemical hazards.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
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.