Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

Color-coding can help prevent cross-contamination due to pathogens, allergens and foreign contaminates in your company’s food plants.

What does the term “gluten-free” actually mean to processors? To consumers?

Methicillin-resistant Staphylococcus aureus (MRSA) has emerged in livestock. What will the public health implications be?

As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.  

Pest management is a critical component of food safety programs worldwide.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.