Microbiological Control

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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.

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.