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Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.

Could silver offer an alternative antimicrobial food additive?  

Can biopreservatives answer the call for “clean” labels?

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.