Microbiological Control

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The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.  

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

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.

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.  

A closer look at the issues plaguing the Chipotle chain. How does this foodservice company get back on track?

The bakery industry is gaining a better understanding that there are hazards associated with its products.

The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.

Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.