Articles Tagged with ''microbiology''

Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production processes, product quality, retailer relationships, consumer satisfaction, food loss and waste, and ultimately, the bottom line.

In 2026, Penn State University will host a series of three-day, in-person short courses designed for food safety and quality assurance professionals, food inspectors, plant managers, sanitarians, and food engineers, overing food microbiology, food science fundamentals, sanitation, and FSMA compliance.

This article discusses the practical value of tried-and-true facts in food safety and quality microbiology that have vast importance in solving and resolving practical contamination problems.

This article discusses trends and data for microbiological testing in the food and beverage sector, informed by data collection, surveys, and interviews with end-users at food processors, laboratories, manufacturers of test kits/instruments, and other companies in the global market.

The European Food Standards Agency (EFSA) has published its annual report for the Scientific Network on Microbiological Risk Assessment, summarizing the network’s activities throughout 2023. The network facilitates scientific cooperation between 25 EU Member States, Switzerland, and Norway.

A new study has linked Salmonella exposure to a heightened risk of colon cancer, underlining the importance of preventing foodborne illness through good food safety practices.

The European Food Safety Authority’s European Scientific Network on Microbiological Risk Assessment recently convened for its 22nd meeting to discuss various national efforts related to microbial food safety hazards such as prevalent foodborne pathogens, mycotoxins, antimicrobial resistance (AMR), and other risks.

A session at the 2022 International Association for Food Protection (IAFP) Annual Meeting discussed recent developments in applications of predictive tools for meat and poultry products.

A microbial assessment of cow milk cheese products has revealed the existence of a new species of Listeria.

Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.