Hepatitis A Exposure among Foodservice Workers Rifath Ali M.D., M.P.H., M.Sc. David Stumbo Ed.D., OHST August 20, 2019 A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed groupRead More
Responsible Use of Antibiotics: Are We Making Progress? Food Safety Magazine June 18, 2019 Concerns about antibiotic resistance and implications for human health are growing steadily around the world.Read More
Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries April 16, 2019 The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.Read More
Cleanup during a Norovirus Outbreak in a Foodservice Establishment Angela M. Fraser Ph.D. April 16, 2019 The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.Read More
Whey Powder and Food Safety Risks: A Lesson in Validation and Verification Larry Keener CFS, PA April 16, 2019 Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella. Read More
Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project Rodney A. Moxley D.V.M., Ph.D. April 16, 2019 The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.Read More
African Swine Fever Will Accelerate the Transformation of China’s Pork Industry April 2, 2019 Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.Read More
Science-Based Recommendations for the Production of Safe Fruits and Vegetables in Developing Countries March 19, 2019 Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices. Read More
How to Prevent Foodborne Illnesses from Occurring at your Organization December 18, 2018 A closer look at the issues plaguing the Chipotle chain. How does this foodservice company get back on track?Read More
The Evolution of Sanitation and Hygienic Design in Bakeries Thomas Haley Richard Brouillette December 14, 2018 The bakery industry is gaining a better understanding that there are hazards associated with its products.Read More