Contamination Control

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There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.

Foodservice establishments are the main source of norovirus outbreaks. Learn how you can control this major food pathogen in your establishment.

Restaurants need to take precautions to sanitize gluten-free food prep areas and kitchen equipment: Are you doing enough?

Since food contamination occurs mostly at the surface of food, food packaging plays an important role in preventing the growth of spoilage and pathogenic microorganisms.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

As hygiene interventions have evolved, some have been found to be too risky for continuation.

UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.

Food manufacturers must evaluate their operations to recognize and develop plans to control allergens.