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The controlled environment agriculture (CEA) Food Safety Coalition recently announced the first-ever food safety certification program specifically for leafy greens grown indoors.

A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices. 

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

To produce safe, high-quality eggs or egg products, you must start with clean equipment and a clean facility.

One Health Certified™ is a voluntary food-animal certification open to all producers who want to demonstrate to consumers their commitment to responsible and transparent animal care practices.

How strong is your food defense plan? The protection of your employees, your brand, and your bottom line is at stake.

To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.