Food Safety

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Researchers theorize a small amount of moisture left under the layer of caramel creates a breeding ground for bacteria.

Originally launched in 2009, the updated tool includes national data from all outbreaks reported to CDC from 1998 through 2014.

Approximately 5,000 cases of ready-to-eat frozen crab products produced by Massachusetts-based Rome Packing Company Inc. were seized by U.S. Marshals at the request of FDA and the state attorney.

No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.

 Cooperation on key food safety programs also will be enhanced. 

It’s a sad fact that some food processors still buy equipment based simply on price and the ability to produce a product.

 The researchers are optimizing an inexpensive titanium dioxide photocatalyst that can be added to rinse water or used to coat equipment surfaces. 

 Ground beef from cows raised more sustainably was significantly less likely to have these harmful bacteria than that from cows raised conventionally. 

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.