Hygiena’s ZymoSnap ALP, which is now AOAC-Certified, ensured food safety by verifying the proper pasteurization of dairy products.

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.

Many of the techniques used in creating a HACCP plan are shared with other types of plans, such as food quality and food defense plans. This article discusses regulatory changes in the dairy industry through the years, including the Grade "A" Pasteurized Milk Ordinance (PMO), the National Conference on Interstate Milk Shippers Dairy HACCP Pilot Program, and the incorporation of the Food Safety Modernization Act Preventive Controls Rule within the PMO.

The LmRNA project will explore the genetic and physiological responses of Listeria monocytogenes biofilms to dairy environment conditions to support the development of improved strategies for preventing antimicrobial resistance (AMR).

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.

To produce safe, high-quality eggs or egg products, you must start with clean equipment and a clean facility.