An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.

The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.