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The U.S. Department of Agriculture (USDA) in California recently filed a 45-page answer to an amended complaint by plaintiffs wishing to bring down the New Swine Inspection Program.
The controlled environment agriculture (CEA) Food Safety Coalition recently announced the first-ever food safety certification program specifically for leafy greens grown indoors.
Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.
A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices.
While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.
Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.