An interview with Dr. Miguel Dita on sustainable and safe banana production and pathogen control.
Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.
Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.
Whole-genome sequencing is a common tool for outbreak detection and investigation.
A petition to declare Salmonella an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.
The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.
Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.
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.
Could coronavirus be an emerging food safety issue? Here's what you need to know.
Issues related to microbiology, environmental monitoring, and pathogen control still occupy a primary focus for the coming year in food safety.
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.