Food Type

RSS

As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.  

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.