Food Safety Magazine

Listeria monocytogenes is a significant foodborne pathogen that must be controlled for food safety.

FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
 

Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

Testing the quality parameters of food products is critical to the brand of a food business.

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

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 interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.

Lyophilization allows a laboratory to increase its efficiency while it is monitoring the quality of its processes.

Microbial enumeration is a critical step in the food safety process.

Advances in the lateral flow immunoassay technique for food samples is a prime example of good science made better by improving connections between the building blocks of the method.

There are just three critical points to consider when adopting new food microbiology detection methods: accuracy, rapidity and cost.

While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.

The development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.

Any intervention strategy must include a pathogen detection program in which the goal is to cull contaminated product prior to moving down the food production chain.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

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.

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.