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.
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.
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
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.
Food allergies are a public health concern that must be addressed from the farm to table.
The dairy industry in particular has a long history of cooperation and setting standards.