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Off-Premises Dining Safety in the Restaurant and Foodservice Business

Does the food industry’s responsibility stop at the customers’ front door?

June 17, 2021

Food safety concerns of off-premises sales for restaurants are the food safety risks associated with food preparation and the additional risk of keeping the food safe after the food has been prepared.

A Foreign Material Prevention Equation Based on Listeria Control in Meat Plants

Keeping adulterants out using strategies for pathogen prevention

Mark Seyfert

June 17, 2021

The foundation of the foreign material prevention equation is the creation, implementation, and daily practice of a food safety culture that values and requires a preventive approach to foreign material.

Food Safety Testing Continues to Increase

Processors plan more testing—but only some analytical methods show growth

Bob Ferguson

June 17, 2021

In a continuation of this topic from April/May, we dig deeper into current microbiology sample collection and analysis practices of food processors around the world and their future plans.

How Is Climate Change Affecting the Safety of Our Food?

Keya Mukherjee Ph.D. Mia Rowan Vittorio Fattori Ph.D.

June 16, 2021

Even under the best of circumstances, agriculture faces myriad pressures. Exacerbated by climate change, these pressures are making agriculture a more vulnerable and challenging enterprise, impacting food production, processing, storage, and distribution. In other words, our entire food system is threatened by climate change.

Public-Private Partnerships for Safer Food

Gabor Molnar Marlynne Hopper

June 15, 2021

This article elaborates on public-private partnerships in food safety, what their added values are in enhancing food control systems, and provides an example how coregulatory approaches using information from voluntary third-party assurance programs can lead to improved food safety outcomes.

Sanitation

Sanitizers: From Effectiveness to Tolerance

Which sanitizer works best depends on your food microbe of choice

Richard Brouillette Thomas Haley

April 16, 2021

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

Spotlight

Back to the Future: From STEC to Salmonella

Five hard-won keys to reducing the presence of pathogens

Jennifer Williams Dan Mallin, Ph.D.

April 16, 2021

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.

LEEB

Winning the Fight against Pathogens on Spices

Low-energy electron beam (LEEB): A breakthrough microbial reduction technology

Larry Keener CFS, PA

April 15, 2021

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.

Food Safety Insights

Testing to Continue to Increase in 2021

Environmental monitoring and a focus on continuous improvement in sanitation drive increases in test volumes

Bob Ferguson

April 15, 2021

As food processors continue to recover from 2020, we wanted to find out more about their plans for 2021. One thing was clear: Testing—especially environmental monitoring—will continue to grow at a rapid pace.