This article highlights the dedication of local and state outbreak investigators in their localized health and agriculture agencies.
Developing a strong food safety culture depends on the application of food science with social and cultural sciences.
The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.
More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy
The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.
The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.
The Food Safety Modernization Act and the resulting regulations and requirements have had an impact on how processors conduct their operations.