Microbiological Control

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Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.

Could silver offer an alternative antimicrobial food additive?  

Can biopreservatives answer the call for “clean” labels?

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.

Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.