While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.
Introduction of bovine spongiform encephalitis risk for the food industry.
Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
What has the industry been doing over the past 30 years to make meat safer?
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
An expert roundtable discussion tackles the most pressing issues in food microbiology.
To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.
The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.
The fundamental objective of any food company is to produce a safe and wholesome product that meets the claims of the product’s label.
Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.
The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid culture methods for Salmonella help you release product sooner.
Advances in PCR kits have lead to improvements in testing for Salmonella.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.