It doesn’t matter how big or influential a company is, bacteria and biofilms don’t discriminate between multinationals like Dole with its tens of thousands of employees and operations like Hudson Valley Farms, where 10 or
Continue Reading Biofilms with Listeria pose persistent threat in food production
Oyster research could lead to food safety strategies
Microbes battling microbes. This type of warfare is happening all around us — and even inside of us — every day. And as in every battle, there are good microbes and bad microbes, depending on
Continue Reading Oyster research could lead to food safety strategies
New Spray Product Takes Aim at Salmonella on Poultry
“A sneaky germ.” That’s how the U.S. Centers for Disease Control and Prevention describes Salmonella. The agency follows that uncomplimentary description with a warning that Salmonella can contaminate more than just poultry and eggs.
Continue Reading New Spray Product Takes Aim at Salmonella on Poultry
Food Processing Trends Underscore Need for Additional Safety
The current trend of minimization in food formulation and processing – such as the reduction of salt levels in products like meat and cheese and milder processing techniques designed to preserve fresh characteristics of products
Continue Reading Food Processing Trends Underscore Need for Additional Safety
Food Pathogen Interventions: Phasing in Phages
Editor’s Note: This article is the continuation of a series on emerging techniques introduced at the Foodborne Pathogen Interventions Symposium in Seattle on April 27. The event was hosted by the Seafood Product Association. Today’s
Continue Reading Food Pathogen Interventions: Phasing in Phages
Company Develops Natural Way to Fight E. coli
In the ongoing battle to keep the potentially deadly E. coli O157:H7 pathogen out of hamburger, a range of “killer strategies” has been proposed, among them: zap the meat with irradiation, test the hell out
Continue Reading Company Develops Natural Way to Fight E. coli