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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.

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

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.