Explore the April/May edition of Food Safety Magazine, featuring sanitation, non-thermal preservation techniques, analytical testing in food safety, traceability myths and misnomers and much more!
Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
No trend has been reported as being more impactful than the increase in the amount of analytical testing being conducted—especially the increase in testing for microorganisms.
Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.