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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.

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.