A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices.
While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.
Multi-target Approach Cuts Costs, Reduces Delays, and Increases Confidence.
January 29, 2021
Thermo Fisher Scientific’s new Thermo Scientific RapidFinder Salmonella species, Typhimurium, and Enteritidis Multiplex Flex Kit workflow is a fast path to actionable answers.
According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.
CDC declares outbreak over; FDA's investigation is complete.
November 4, 2020
The FDA, along with CDC and state and local partners, investigated a multistate outbreak of Salmonella Stanley infections linked to wood ear mushrooms imported by Wismettac Asian Foods, Inc. of Santa Fe Springs, CA.
No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.