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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.

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.

ConAgra Dairy Foods possesses en viable records of food safety and first-pass quality that result from the “conscientious application of quality systems and proactive reduction of risk.”

The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.