This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.

An Interview with John H. Silliker, Ph.D. on how testing of food has evolved.  

A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Food companies have a tough job keeping up with advancements in pathogen screening technology.

Listeria contamination is an issue that can never totally be conquered.  

If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.

Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

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