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.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
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.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.