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A Salmonella outbreak centered in the Mid-Atlantic states has left one person dead and sickened 16 others.

Increasing concerns of the overuse of antibiotics and the negative consumer perception of chemical preservatives in the food industry have spurred an interest for more "natural" antimicrobial compounds. Bacteriophage, also known as phage (/fãj/) fit into this growing category.

"This is a big moving target," says Matthew Wise of the CDC. "It's tough to do the right thing when the right thing is sort of moving around — when you’re finding out new information on Wednesday that you didn’t know on Tuesday."

One of the many ways that insects survive cold weather is to hibernate in void spaces of structures — including your factory or distribution center.

Implementing a footwear cleaning and sanitization program can be easy with the help and training of a food safety specialist.

The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

Apparently, organic, non-GMO, hormone-free, free-range, grass-fed and antibiotic-free meat is no longer good enough. Cultured meat, also referred to as "clean meat" or lab-grown meat, is increasingly garnering more attention.

During the recent romaine lettuce E. coli outbreak, the CDC web-site page for E. Coli got 2 million page views. The month before that, it had gotten just 125,000.