Microbiological Control

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This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.

Berries sold in Norway tested positive for several parasites between 2019 and 2020, suggesting that better contamination control is needed.

In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.
 

When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
 

Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.

Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.