Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

Introduction of bovine spongiform encephalitis risk for the food industry.  

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

The American Meat Institute Executive Board members set forth their vision to share best practices for enhancing food safety in a noncompetitive and cooperative effort.