Food Safety Magazine

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

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.

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.