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The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

Scientific research and risk analysis can be lengthy processes, and situations may arise, such as outbreaks, in which interim measures may need to be adopted quickly.

Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.