Contamination Control

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Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

Within today’s global supply chain, everyone must ensure they are managing any food safety issues. How are you achieving a safe egg supply?

An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.

For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.