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The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

An exclusive interview with Elsa A. Murano, Ph.D., Under Secretary for Food Safety, U.S. Department of Agriculture, presents new USDA initiatives for food safety.

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

As a tool for identifying and correcting hazards in food manufacturing and handling operations, HACCP is universally recognized as essential in food safety.

A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.