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Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

The benefits of nanotechnology for the food industry are many and are expected to grow with time.

New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

This study tested SO2 to assess its efficacy against wine spoilage.

The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS

If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.