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What has the industry been doing over the past 30 years to make meat safer?

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

The safety of imported and domestic fruits and vegetables is a priority for the U.S. Food and Drug Administration (FDA). This article will discuss recent activities the agency has initiated to assure that consumers receive safe produce.

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

The National Conference on Interstate Milk Shipments address how a HACCP system could be implemented, monitored and enforced in the dairy industry.

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.