Contamination Control

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In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.    

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.