In this episode of Food Safety Matters, we interview Tim Stubbs, Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy (IC), about the IC’s work in uniting the dairy industry to tackle common food safety goals through research, knowledge-sharing, practical programs, best practices, education, and other initiatives.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a generic Hazards Analysis and Critical Control Points (HACCP) model for raw, non-intact egg products that is consistent with FSIS’ amendments to egg product inspection regulations.
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) published a report on the microbiological risks associated with raw milk cheeses.
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.
Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.
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