Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
A partnership of industry, government and consumer groups is working together to ensure that consumers have free access to evidence-based, actionable educational messages and resources.
Cooperative Extension faces many challenges and opportunities as the system moves into its second century.
Validation, verification and monitoring are critical components of food safety and quality management programs.
Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
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.
Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.
It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.
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.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.