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.

Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.

The importance of a sound environmental monitoring program cannot be overstated.  

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

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.