Microbiological Control

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This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Better understanding of manufacturing steps and research on different Hispanic-style cheese varieties needed for risk analysis and prevention, say researchers in the Journal of Dairy Science.

Learn about the new food contamination control applications for high hydrostatic pressure processing.  

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

This study tested SO2 to assess its efficacy against wine spoilage.

Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?

Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.