Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
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.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.
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.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
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.
Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.
In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.
The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
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.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.
Radlo Foods describes their innovative approach to egg safety.
Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.