Food Safety Magazine

February/March 2011

February/March 2011
Sanitary Design: A Competitive Advantage?
Sanitary Design: A Competitive Advantage?

Sanitary design is much more than principles that support an organization’s food safety program.

The Journey to a State of Control
The Journey to a State of Control

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Managing the Microbiological Safety and Stability of Ready-to-eat Meat

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

Food Safety Insider: Sanitation Solutions
Food Safety Insider: Sanitation Solutions

A special section that describes the primary sanitation challenges facing the food industry and offer tested solutions to meet them.

Food Safety Interventions: Reducing Risk from Farm to Table
Food Safety Interventions: Reducing Risk from Farm to Table

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

Proper Hand Washing: A Vital Food Safety Step
Proper Hand Washing: A Vital Food Safety Step

Food safety considerations regarding hand washing are not confined to foodservice workers or food production and processing employees.

Indicator Organism Assays: Chaos, Confusion and Criteria
Indicator Organism Assays: Chaos, Confusion and Criteria

Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.