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.
A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.
Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.
Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.
Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.
Could silver offer an alternative antimicrobial food additive?
Can biopreservatives answer the call for “clean” labels?
Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.