The bakery industry is gaining a better understanding that there are hazards associated with its products.
As hygiene interventions have evolved, some have been found to be too risky for continuation.
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.
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 Q&A with Arla Foods Ingredients about food safety and quality concerns surrounding high-protein snack bars.
This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.
The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
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.
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 describes its approach to creating effective food safety and quality programs.
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.