Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought
Editor’s note: This is the fourth of a four-part series on technology and food safety sponsored by PAR Technologies.
Fourth-eight million — 48,000,000 — that’s how many people
The declining trend of salmonellosis cases in European Union countries has leveled off according to the recently published annual report on zoonotic diseases.
The EU is the political and economic
Piller’s Fine Foods in Waterloo is recalling approximately 1,076 pounds of ready-to-eat salami and speck products that may be adulterated with Salmonella, according to the U.S. Department
Editor’s note: This information is from agisamerica.org, a website supporting the work of the Association of Public & Land-Grant Universities.
Food safety and quality control are huge issues
The USDA’s top food safety officials are for the first time making public the names of consumer and industry representatives they meet with during separate monthly meetings.
The meetings
Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought
One person is dead, two more provinces are reporting illnesses and nine more people are confirmed sick, but no one has recalled any products, named any brands, or identified any
Anyone who has whole, raw milk on hand from Old Silvana Creamery should not consume it, according to the dairy owner, because samples of it have tested positive for E.
A Massachusetts company has suspended operations and is recalling some of its pre-sliced smoked salmon because federal inspectors confirmed Listeria monocytogenes in a sample of the product.
Springfield Smoked Fish
The expansion Wednesday of an Import Alert means the automatic detention at the U.S. border of fresh and frozen raw tuna from a Vietnamese seafood company because of hepatitis
Next generation sequencing is beginning to replace traditional DNA methods in food safety testing. As this trend continues, sequencing will no longer be the time intensive process it once was.