Which federal agency will have the ultimate control over the regulation of cell culture-produced “meat” and “poultry” products? Time will tell.

Recalls and outbreaks are increasingly being identified and traced back to their sources through whole-genome sequencing.

If your job in the food industry is plant inspection, here are some lessons from one who’s been there.

Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.

With new regulations for the use of ammonia for refrigeration or chlorine for food processing, there are steps your facility can employ to decrease your risk of noncompliance.  

An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.  

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Real-world examples of Rapid Response Teams responding to incidents are described.

From consumer packaged goods to original equipment manufacturers, ensuring food safety is a constant challenge.