Cross-Contamination

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Color-coding can help prevent cross-contamination due to pathogens, allergens and foreign contaminates in your company’s food plants.

What does the term “gluten-free” actually mean to processors? To consumers?

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

As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.  

Pest management is a critical component of food safety programs worldwide.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

We can all take a page from the Chipotle playbook in responding to a foodborne illness outbreak.