In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.
The Food Safety Modernization Act requires that manufacturers preventive controls to ensure a safe production environment, which can best be accomplished through the implementation of a comprehensive environmental monitoring program.
We take a fresh look at microbiological testing as part of an environmental monitoring program.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Spiral plating is an ideal tool for both research and quality assurance personnel.
A review of the latest advancements in microbial pathogen testing technologies.
This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.
Pathogen testing is a key component and critical success factor in effective food safety and process control programs.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Bioengineered products designed to promote human health continue to show up on the radar.
FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
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.