Food Safety Magazine

Reduction Methods

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Opportunities in Modified Atmosphere Packaging
Opportunities in Modified Atmosphere Packaging

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

Winning the War Against Foodborne Pathogens
Winning the War Against Foodborne Pathogens

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

The challenge for all of us is to keep up with the changing nature of chemical hazards.

A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.

Foodborne Salmonellosis: Current International Concerns
Foodborne Salmonellosis: Current International Concerns

Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
 

Top 10 Ingredients of a Total Food Protection Program
Top 10 Ingredients of a Total Food Protection Program

What your organization needs to implement a complete food protection program at all levels is presented.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

Current Microbial Concerns in the Dairy Industry
Current Microbial Concerns in the Dairy Industry

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.

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

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