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.
Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
There is work to do to help the public understand livestock production and the practices associated with it.
Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
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.
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.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
Enhanced audit data management has also improved the Wendy’s auditing team’s ability to pull more usable information out of audits.
New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.
N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
When we debate how animals should be treated, we are also debating the safety of our food.