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New devices, so-called electronic noses, have been described as both a cost-effective and a timesaving substitute for the determination of shelf life, food quality and origin.

Science continues to seek new solutions to combat an unfortunately all too common problem.  

Successful detection of pathogens in foods involves sampling, preanalytical sample preparation and detection.

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.

Testing volumes should normally fluctuate in rough proportions to the volume of food and the types of foods being produced.

The benefits of nanotechnology for the food industry are many and are expected to grow with time.

The Food Safety Modernization Act requires that manufacturers preventive controls to ensure a safe production environment, which can best be accomplished through the implementation of a comprehensive environmental monitoring program.

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