Testing & Analysis

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Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Food manufacturers should not be discouraged from the use of E. faecium NRRL B-2354.

Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

A comprehensive Listeria testing program should include both product testing and environmental testing.  

One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens.