April/May 2019
- April 16, 2019
- Unsung Heroes: State and Local Public Health Officials Innovating in Outbreak Investigations
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This article highlights the dedication of local and state outbreak investigators in their localized health and agriculture agencies.
- April 16, 2019
- Food Safety = Culture Science + Social Science + Food Science
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Developing a strong food safety culture depends on the application of food science with social and cultural sciences.
- April 16, 2019
- Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
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The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
- April 16, 2019
- Whey Powder and Food Safety Risks: A Lesson in Validation and Verification
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Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.
- April 16, 2019
- Recent Support of Proposition 65 Exemption for Coffee Reinforces Need for Science-Based Nutrition Information
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More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy
- April 16, 2019
- Reduced Moisture Design & Sanitation: Best Practices
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The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.
- April 16, 2019
- Cleanup during a Norovirus Outbreak in a Foodservice Establishment
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The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.
- April 16, 2019
- What Industry and FDA Are Thinking about FSMA Implementation – Part 1
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The Food Safety Modernization Act and the resulting regulations and requirements have had an impact on how processors conduct their operations.
- April 16, 2019
- Unsung Heroes: State and Local Public Health Officials Innovating in Outbreak Investigations
-
This article highlights the dedication of local and state outbreak investigators in their localized health and agriculture agencies.
- April 16, 2019
- Food Safety = Culture Science + Social Science + Food Science
-
Developing a strong food safety culture depends on the application of food science with social and cultural sciences.
- April 16, 2019
- Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
-
The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
- April 16, 2019
- Whey Powder and Food Safety Risks: A Lesson in Validation and Verification
-
Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.
- April 16, 2019
- Recent Support of Proposition 65 Exemption for Coffee Reinforces Need for Science-Based Nutrition Information
-
More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy
- April 16, 2019
- Reduced Moisture Design & Sanitation: Best Practices
-
The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.
- April 16, 2019
- Cleanup during a Norovirus Outbreak in a Foodservice Establishment
-
The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.
- April 16, 2019
- What Industry and FDA Are Thinking about FSMA Implementation – Part 1
-
The Food Safety Modernization Act and the resulting regulations and requirements have had an impact on how processors conduct their operations.