Microbiological Control

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Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.  

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.