This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
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.
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.
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