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The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

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.

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

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?