Contamination Control

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Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

A case study of the innovative food safety approach used at Primera Foods.

A discussion of microbial food safety by a renowned food microbiologist.  

The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?