Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.
Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.