Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

The Foodservice Packaging Institute has developed free resources for best practices in foodservice packaging on a variety of topics. Take a look at these easy-to-read guides today.

Since the Great Pet Food Recalls of 2007, pet food manufacturers have been under scrutiny. How has the industry fared in the last 9 years? 

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.  

Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      

Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.