Microbiological Control

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Introduction of bovine spongiform encephalitis risk for the food industry.  

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

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