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The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

Should GMO use in the rapidly expanding mass market food industry be restricted or allowed?

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Under FSMA, FDA requires preventive controls for food facilities and mandatory produce safety standards for a broad range of farming activities.  

The International Agency for Research on Cancer has declared red and processed meats to be probable human carcinogens.