Microbiological Control

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The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

The dairy industry in particular has a long history of cooperation and setting standards.

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

BioMérieux has been granted AOAC Research Institute approval for its TEMPO® BC automated test for the fast enumeration of Bacillus cereus group bacteria in food products.

PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.