Microbiological Control

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While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

Within today’s global supply chain, everyone must ensure they are managing any food safety issues. How are you achieving a safe egg supply?

An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.