Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.
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.
Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
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.
Learn about the new food contamination control applications for high hydrostatic pressure processing.
How does a food producer develop an allergen control plan and minimize the risk of contamination?
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?
Pest management is a critical component of food safety programs worldwide.
N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.
Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.
The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.
One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.
The use of light-emitting diodes (LEDs) show great potential for contamination control of fresh-cut produce.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.