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.
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
Learn about the new food contamination control applications for high hydrostatic pressure processing.
Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?
Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.
N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.