A pervasive trend exists to take larger and more frequent samples to address microbial contamination. This trend has touched almonds and is expected to hit other nut products, which can be considered for aggregated sampling as a solution.
On Tuesday morning at the 2022 International Association for Food Protection (IAFP) Annual Meeting, leading industry academics discussed the topic of enteric virus persistence in low-moisture foods.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”
A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments.
Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.
