Contamination Control

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An interview with Dr. Miguel Dita on sustainable and safe banana production and pathogen control.

Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

Whole-genome sequencing is a common tool for outbreak detection and investigation.

A petition to declare Salmonella an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.