Microbiological Control

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The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.

Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.

Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

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.