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.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.
The American Meat Institute Executive Board members set forth their vision to share best practices for enhancing food safety in a noncompetitive and cooperative effort.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
Mission Foods embraces food safety from the top down in a company-wide culture.
An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
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.