The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.
Real-world examples of Rapid Response Teams responding to incidents are described.
Food security is dependent upon a strong global food safety system.
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
The dairy industry in particular has a long history of cooperation and setting standards.
The importance of a sound environmental monitoring program cannot be overstated.
Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.
Radlo Foods describes their innovative approach to egg safety.
Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.
Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.
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?