Microbiological Control

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Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

Whole-genome sequencing is a common tool for outbreak detection and investigation.

A petition to declare Salmonella an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

Concentrate on the food safety basics—food safety science and messaging—for brand maintenance.

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Could coronavirus be an emerging food safety issue? Here's what you need to know.