Food Safety Magazine

February/March 2012

February/March 2012
Antibiotic Resistance: An Emerging Food Safety Concern
Antibiotic Resistance: <br>An Emerging Food Safety Concern

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

Communicating Food Ingredient Safety in a Fear-Driven Environment
Communicating Food Ingredient Safety in a Fear-Driven Environment

Education around food processing, its safety and benefits, including the role of food ingredients, will be critical to maintaining the high food safety standards achieved in the U.S.

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Food Safety Insider
Food Safety Insider

These articles describe the primary sanitation challenges facing the food industry and offer tested solutions to meet them.

Rethinking Listeria: Things Change
Rethinking <i>Listeria:</i> Things Change

A comprehensive Listeria testing program should include both product testing and environmental testing.  

Ingredient Adulteration Undermines Food Safety
Ingredient Adulteration Undermines Food Safety

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
 

Supporting Sustainability Means an End to Waste
Supporting Sustainability Means an End to Waste

Sustainable, safe food implies a commitment to reducing, reusing and recycling whenever possible.

Packaging for Enhanced Food Security
Packaging for Enhanced Food Security

Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.