Microbiological Control

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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.

Better understanding of manufacturing steps and research on different Hispanic-style cheese varieties needed for risk analysis and prevention, say researchers in the Journal of Dairy Science.

Learn about the new food contamination control applications for high hydrostatic pressure processing.  

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.