Microbiological

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For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Introduction of bovine spongiform encephalitis risk for the food industry.  

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?