The risks posed by edible insects as food depend on the species of insect, the feed they consume, the environment they inhabit, and the production and processing methods adopted.
A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group
Concerns about antibiotic resistance and implications for human health are growing steadily around the world.
The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.
The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.
The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.
Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.
Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.
A closer look at the issues plaguing the Chipotle chain. How does this foodservice company get back on track?
The bakery industry is gaining a better understanding that there are hazards associated with its products.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
Foodservice establishments are the main source of norovirus outbreaks. Learn how you can control this major food pathogen in your establishment.
Since food contamination occurs mostly at the surface of food, food packaging plays an important role in preventing the growth of spoilage and pathogenic microorganisms.
Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.
As hygiene interventions have evolved, some have been found to be too risky for continuation.
UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.