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The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.

A look at food safety training assessment and evaluation to meet the challenges of the Food Safety Modernization Act (FSMA).

Here's how an environmental monitoring program can keep your food facility—and your customers—safe.

Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.

High-pressure processing is a nonthermal pasteurization method that is experiencing broader food safety applications.

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.  

Which federal agency will have the ultimate control over the regulation of cell culture-produced “meat” and “poultry” products? Time will tell.

What does the term “food safety” mean to food science professionals? Let’s find out.

How using the right vendors can reduce food safety risks in your operation.

Here's how the right IIoT device and monitoring system can help your restaurant to reduce liability, easily meet compliance, and save on operating costs.