When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
The Food Safety Insights column began in 2017, and for the past 5 years, it has been providing insights on changes and developments in the food safety marketplace. How has the market changed and what are the key drivers and trends that continue to drive food safety markets?
In a continuation of this topic from April/May, we dig deeper into current microbiology sample collection and analysis practices of food processors around the world and their future plans.
As food processors continue to recover from 2020, we wanted to find out more about their plans for 2021. One thing was clear: Testing—especially environmental monitoring—will continue to grow at a rapid pace.
The rate of nonconfirmable presumptives in food pathogen diagnostics has increased significantly in recent years. We explore the reasons why in this article.
I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce?
No trend has been reported as being more impactful than the increase in the amount of analytical testing being conducted—especially the increase in testing for microorganisms.
For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.