Introduction of bovine spongiform encephalitis risk for the food industry.
An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
What has the industry been doing over the past 30 years to make meat safer?
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
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.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.
The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.