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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?

The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.

Rapid traceability throughout the raw product supply chain is a key component of Birds Eye;s food safety program.

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

An overview of Golden State Foods QA program is discussed.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.

Mission Foods embraces food safety from the top down in a company-wide culture.