Food Safety Magazine

Microbiological

Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact
Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact

PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.

Shedding Light on Food Safety: Applications of Pulsed Light Processing
Shedding Light on Food Safety: Applications of Pulsed Light Processing

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

Public Health Risk of Antibiotic Use in Food Animals
Public Health Risk of  Antibiotic Use in Food Animals

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

Thermal Processing with Food Safety in Mind
Thermal Processing  with Food Safety in Mind

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Raw Produce Field Sampling for Biological Risks
Raw Produce Field Sampling for Biological Risks

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

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.

A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.

Foodborne Salmonellosis: Current International Concerns
Foodborne Salmonellosis: Current International Concerns

Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
 

Bacteriocin-Producing Starter Cultures for Salami
Bacteriocin-Producing Starter Cultures for Salami

In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

Understanding STEC: A Growing Concern
Understanding STEC: A Growing Concern

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Can Food Safety Issues Ever Result in Consensus?
Can Food Safety Issues Ever Result in Consensus?

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Poultry Safety in an Ever-Changing World
Poultry Safety in an Ever-Changing World

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

Dairy Industrywide Food Safety Collaboration Aims to Protect the Public
Dairy Industrywide Food Safety Collaboration Aims to Protect the Public

The dairy industry in particular has a long history of cooperation and setting standards.

Fine-Tuning Your Environmental Monitoring Program
Fine-Tuning Your Environmental Monitoring Program

The importance of a sound environmental monitoring program cannot be overstated.


AMIF’s Food Safety Initiative: Progress and Possibilities
AMIF’s Food Safety Initiative: Progress and Possibilities

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

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.

Potential Use of Edible Nanoscale Coatings for Meat
Potential Use of Edible Nanoscale Coatings for Meat

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Flavors Should Burst, Not Packages
Flavors Should Burst, Not Packages

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

BSE in the USA: How Mad Can We Get?
BSE in the USA: How Mad Can We Get?

Introduction of bovine spongiform encephalitis risk for the food industry.
 

Microbiological Contamination of Ready-To-Eat Seafood
Microbiological Contamination of Ready-To-Eat Seafood

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

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