Food Safety Magazine

Microbiological

Employee Hygiene and Handwashing in Retail Foodservice Establishments
Employee Hygiene and Handwashing in Retail Foodservice Establishments

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

Biofilm and Pathogen Mitigation: A Real Culture Change
Biofilm and Pathogen Mitigation:  A Real Culture Change

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

A Look Back at 2015 Food Recalls
A Look Back at 2015 Food Recalls

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

An Investigational Team Approach to Plant Pathogen Contamination
An Investigational Team Approach to Plant Pathogen Contamination

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks
Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks

When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.

Shiga Toxin-Producing Escherichia coli (STEC): Microorganisms of Public Health Significance in Meat and Poultry
Shiga Toxin-Producing <i>Escherichia coli</i> (STEC): Microorganisms of Public Health Significance in Meat and Poultry

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.

 

Principles of Environmental Pathogen Control
Principles of Environmental Pathogen Control

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Food Safety and Language Barriers on the Food Processing Line
Food Safety and Language Barriers on the Food Processing Line

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

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.

Software Aims to Track Contaminants, Prevent Food Safety Problems

At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.

Boot Scrubbing Machines
Boot Scrubbing Machines

Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.

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.

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.

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