This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.

In a 2019 report published by the European Food Safety Authority, the noncompliance rate for pesticides in foods decreased, compared to 2018.

Can beating the pandemic also mean reducing major foodborne outbreaks?

As there is no single international regulation or threshold for gluten in gluten-free products, deciphering the numerous regulations in multiple regions can be challenging.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

In a congressional report released February 4, entitled "Baby Foods Are Tainted with Dangerous Levels of Arsenic, Lead, Cadmium, and Mercury," it was revealed that some baby food contains very dangerous levels of arsenic and other poisons.

The Danish Veterinary and Food Administration is tightening rules on a certain type of Salmonella in cattle. 

Research scientists in England have discovered that a certain type of Vibrio bacteria can go dormant and later "wake up."