Microbiological Control

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Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

Radlo Foods describes their innovative approach to egg safety.

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.