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An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

An interview with Robert E. Brackett, Ph.D., Director, Food Safety and Security Staff, FDA CFSAN, presents the agencies recent initiatives and programs in food safety.  

What your organization needs to implement a complete food protection program at all levels is presented.

This article will present information on FDA's seafood safety program and describe a new project to promote good aquaculture practices for aquaculture farms.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?