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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.

FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.