Food Safety Magazine

Ready-to-Eat

Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?
Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

 As hygiene interventions have evolved, some have been found to be too risky for continuation.

The Importance of Hygienic Zoning to Prevent Product Contamination
The Importance of Hygienic Zoning to Prevent Product Contamination

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.

Handling Food Safety Risks in a Retail Bakery
Handling Food Safety Risks  in a Retail Bakery

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.

Listeria monocytogenes Finds an Alternate Path to Cross the Gut Wall
<i>Listeria monocytogenes</i> Finds an Alternate Path to Cross the Gut Wall

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.

Driving Food Safety with HPP Technologies
Driving Food Safety with HPP Technologies

We speak with Jeff Williams, the Chairman of the Cold Pressure Council, on the group’s launch of the HPP consumer seal for verified cold pressure-processed foods and beverages.

A Closer Look at the Food Safety and Quality Issues Associated with High-Protein Snack Bars
A Closer Look at the Food Safety and Quality Issues Associated with High-Protein Snack Bars

A Q&A with Arla Foods Ingredients about food safety and quality concerns surrounding high-protein snack bars.

Listeriosis: A Grim Reality for the Food Industry
Listeriosis: A Grim Reality  for the Food Industry

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Environmental Monitoring in the Era of Whole-Genome Sequencing
Environmental Monitoring in the Era of <br> Whole-Genome Sequencing

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

Principles of Environmental Pathogen Control
Principles of Environmental Pathogen Control

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Food Safety and Farmers Markets
Food Safety and  Farmers Markets

Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.

An Environmental Sampling Approach to Product Risk Assessment
An Environmental Sampling Approach to Product Risk Assessment

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

Thermal Processing with Food Safety in Mind
Thermal Processing  with Food Safety in Mind

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Leafy Green Processing for Ready-to-Eat Salads
Leafy Green Processing for Ready-to-Eat Salads

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
 

GMPs in the Snack Food Industry in Latin America
GMPs in the Snack Food Industry in Latin America

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
 

New French Bakery Does Food Safety From Scratch
New French Bakery Does Food Safety From Scratch

New French Bakery describes its approach to creating effective food safety and quality programs.

A Simple Introduction to Thermometry and Basic Calibration
A Simple Introduction to Thermometry and Basic Calibration

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

Advances in Honey Adulteration Detection
Advances in Honey Adulteration Detection

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Managing the Microbiological Safety and Stability of Ready-to-eat Meat

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

Listeria monocytogenes: Controlling the Hazard in RTE Meat and Poultry Processing Environments
<i>Listeria monocytogenes:</i> Controlling the Hazard in RTE Meat and Poultry Processing Environments

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

Storage Considerations for Opened Packages of Ready-to-eat Meats
Storage Considerations for Opened Packages of Ready-to-eat Meats

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

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