Food Safety Magazine

Food companies have a tough job keeping up with advancements in pathogen screening technology.

If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

Listeria contamination is an issue that can never totally be conquered.

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.

A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.

Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.

One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens.

An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.

Part one of sampling ABCs: an essential guide to the basics of sampling.

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

An Interview with John H. Silliker, Ph.D. on how testing of food has evolved.

Part two of sampling strategies that can be applied to any situation with a focus on biological sampling.

To analyze a large number of samples whose pesticide treatment is unknown, FDA uses analytical methods capable of simultaneously determining a number of pesticide residues.

As regulations for Listeria, Salmonella and E. coli O157:H7 tighten, many companies find themselves searching for new ways to release product faster without compromising safety.

When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.

Food companies have responded to increased regulations on Listeria testing by implementing changes in their testing programs and increasing the volumes of environmental tests performed.