Food Safety Magazine

Microbiological

The 2019-nCoV Coronavirus Is Not a Food Supply Threat
The 2019-nCoV Coronavirus Is Not a Food Supply Threat

Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.

Is That Tomato Raw or Ready-to-Eat?
Is That Tomato Raw or  Ready-to-Eat?

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic
Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic

Could coronavirus be an emerging food safety issue? Here's what you need to know.

Food Safety Priorities and Plans for 2020
Food Safety Priorities and Plans for 2020

Issues related to microbiology, environmental monitoring, and pathogen control still occupy a primary focus for the coming year in food safety.

The Use of Insects as Food Ingredients
The Use of Insects as Food Ingredients

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.

Hepatitis A Exposure among Foodservice Workers
Hepatitis A Exposure among  Foodservice Workers

A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group

Responsible Use of Antibiotics: Are We Making Progress?
Responsible Use of Antibiotics:  Are We Making Progress?

Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries
Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries

The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.

Cleanup during a Norovirus Outbreak in a Foodservice Establishment
Cleanup during a Norovirus Outbreak in a Foodservice Establishment

The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Whey Powder and Food Safety Risks: A Lesson in Validation and Verification
Whey Powder and Food Safety Risks:  A Lesson in Validation and Verification

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.

 

African Swine Fever Will Accelerate the Transformation of China’s Pork Industry
African Swine Fever Will Accelerate the Transformation of China’s Pork Industry

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.

Science-Based Recommendations for the Production of Safe Fruits and Vegetables in Developing Countries
Science-Based Recommendations for the Production of Safe Fruits and Vegetables in Developing Countries

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.

 

How to Prevent Foodborne Illnesses from Occurring at your Organization
How to Prevent Foodborne Illnesses from Occurring at your Organization

A closer look at the issues plaguing the Chipotle chain. How does this foodservice company get back on track?

The Evolution of Sanitation and Hygienic Design in Bakeries
The Evolution of Sanitation and Hygienic Design in Bakeries

The bakery industry is gaining a better understanding that there are hazards associated with its products.

Time Flies When Temperatures Rise
Time Flies When Temperatures Rise

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.

Walking on Eggshells: Do You Know the Risks?
Walking on Eggshells: Do You Know the Risks?

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.

The Importance of a Good Food Safety Program to Control Norovirus
The Importance of a Good Food Safety Program to Control Norovirus

Foodservice establishments are the main source of norovirus outbreaks. Learn how you can control this major food pathogen in your establishment.

Healthy Fresh Produce in a Sweet Wrap
Healthy Fresh Produce  in a Sweet Wrap

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.
 

Disinfectants and Sanitizers Are Essential to Produce Safety
Disinfectants and Sanitizers Are Essential to Produce Safety

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

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