Food Safety Magazine

Microbiological

The Challenges of Banana Production: Pathogens, Breeding, and Sustainability
The Challenges of Banana Production: Pathogens, Breeding, and Sustainability

An interview with Dr. Miguel Dita on sustainable and safe banana production and pathogen control.

Challenging Common STEC Assumptions
Challenging Common STEC Assumptions

Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business
Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Solving Food Pathogen Outbreaks and Recalls
Solving Food Pathogen Outbreaks and Recalls

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

The Benefits and Barriers of Whole-Genome Sequencing for Pathogen Source Tracking: A Food Industry Perspective
The Benefits and Barriers of Whole-Genome Sequencing for Pathogen Source Tracking:  A Food Industry Perspective

Whole-genome sequencing is a common tool for outbreak detection and investigation.

Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?
Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?

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.

Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction
Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

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.

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