Food Type

RSS

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Some of the evolving key provisions in the Produce Safety Rule are discussed, along with the ongoing public discussion between FDA and members of the food industry.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.