Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.

The importance of a sound environmental monitoring program cannot be overstated.  

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

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Introduction of bovine spongiform encephalitis risk for the food industry.  

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.