Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.

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 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.

The second article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.

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.