Microbiological Control

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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.

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.

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.