Contamination Control

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A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group

Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.

Only one big thing matters most in the IQF vegetable world: cleaning. 

Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

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

The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.  

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

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.

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.