Shouldn’t we test for pathogens closer to where the public actually buys their meat and poultry?
In one of his periodic Meatingplace.com blogs (subscription required). Dr. Richard Raymond
The Centers for Disease Control and Prevention (CDC) says illnesses from E. coli O157:H7 fell to a five-year low in the U.S. last year. CDC attributed the improvement
Is our food really safe? The plethora of contamination events over the past few years certainly begs the question. The first major contamination event occurred in 1998 when Sara Lee
Jerold Mande, the Deputy Under Secretary for Food Safety, told a University of Florida audience last week that as many as 80 percent of foodborne illnesses could be caused by
Organic farms using manure as fertilizer may not be creating growing areas as fertile for foodborne pathogens as once thought.
A new computer model–called COLIWAVE–developed by researchers at
Canada is adding standards for handling aquatic animal pathogens to its current lineup for handling human and animal pathogens. And through the Canadian Food Inspection Agency (CFIA), comments are being
Food safety technology is going down that familiar path of making things smaller and quicker.
The latest example is found at McMaster University in Hamilton, Ontario where a team led