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.
For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.
With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.
Radlo Foods describes their innovative approach to egg safety.
Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.
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.
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
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.
An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.
Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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.
Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.