Microbiological Control

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In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.  

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.