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.

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.

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.