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Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.  

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.  

How using the right vendors can reduce food safety risks in your operation.

The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  

Ultraviolet-C light is a nonthermal treatment offering packaging flexibility.

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.