Ready-to-eat

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As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

We speak with Jeff Williams, the Chairman of the Cold Pressure Council, on the group’s launch of the HPP consumer seal for verified cold pressure-processed foods and beverages.

A Q&A with Arla Foods Ingredients about food safety and quality concerns surrounding high-protein snack bars.

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.