In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.
The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
New French Bakery describes its approach to creating effective food safety and quality programs.
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.
The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
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.
Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.
The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?