Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.
Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit,
Wisconsin.
University of Edinburgh researchers have conducted a study that affirms the efficacy of standard pasteurization practices against Highly Pathogenic Avian Influenza (HPAI) H5N1.
Successful change management programs provide transparency into the manufacturing process and allow for guidance and collaboration to help improve changes.
The Penn State Extension is offering two educational events for the food industry in April 2024: a free webinar on April 9 about third-party audits for dairy processors, and an in-person workshop on April 29 in Pennsylvania about small-scale commercial canning.
This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.
A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.
A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.
The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
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