Recall/Crisis Management

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When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Supply chain verification isn’t a new concept, but it is more relevant in today’s food and agriculture system than ever before.

The year 2007 was a banner year for food-related recalls, and 2008 promised to be even worse.

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.

Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.

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.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.