Food Safety Magazine

December 2004/January 2005

December 2004/January 2005
Equipped for Excellence: A Blueprint for Success
Equipped for Excellence: A Blueprint for Success

Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.

Trends in Meat Safety: The Scientific Advantage
Trends in Meat Safety: The Scientific Advantage

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.

Game Meat: A Complex Food Safety and Animal Health Issue
Game Meat: A Complex Food Safety and Animal Health Issue

This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.

The Do’s and Don’ts of Food Plant Personal Hygiene Practices
The Do’s and Don’ts of Food Plant Personal Hygiene Practices

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.

Formulating Food Safety: An Overview of Antimicrobial Ingredients
Formulating Food Safety: An Overview of Antimicrobial Ingredients

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

Salmonella and Campylobacter: A Methods Update
<i>Salmonella</i> and <i>Campylobacter:</i> A Methods Update

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.

Successful Sampling Program, Part III: Environmental Air and Surface Techniques
Successful Sampling Program, Part III: Environmental Air and Surface Techniques

Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.