Food Safety Magazine

USDA

Trends in Meat Safety: The Scientific Advantage
Trends in Meat Safety: The Scientific Advantage

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.

Advances in Automated Rapid Methods for Enumerating E. coli
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
Latest Trends in Meat Safety:  How Will We Validate Meat Plant HACCP Systems?

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.

Training in an Integrated Food Safety System: Focus on Food Proteciton Officials
Training in an Integrated Food Safety System: Focus on Food Proteciton Officials

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

Food Safety’s New Regulatory Reality: Are You Prepared?
Food Safety’s New Regulatory Reality: Are You Prepared?

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.
 

HACCP: A View to the Bottom Line
HACCP: A View to the Bottom Line

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply
An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Recent Ozone Applications in Food Processing and Sanitation
Recent Ozone Applications in Food Processing and Sanitation

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

Inside Meat & Poultry: Getting Science on Track
Inside Meat & Poultry: Getting Science on Track

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Radlo Foods Hatches a High-Tech Egg Safety Plan
Radlo Foods Hatches a High-Tech Egg Safety Plan

Radlo Foods describes their innovative approach to egg safety.

Development of a Rapid Method for Enumerating Specific Types of Bacteria
Development of a Rapid Method for Enumerating Specific Types of Bacteria

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.

Antibiotic Resistance: An Emerging Food Safety Concern
Antibiotic Resistance: <br>An Emerging Food Safety Concern

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

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