This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
A Michigan State University-led research team has received a $769,000 grant from the U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) to develop a rapid biosensor test for foodborne pathogens.
Food and beverage product contamination can happen in a couple of ways. Organisms in the product itself can be spread by equipment that hasn’t been cleaned properly, while employees can also transfer germs to product. For this reason, it’s essential for processing to occur in a wash-down environment.
Fresh Express is recalling certain varieties of its branded and private label salad products produced at the company’s Streamwood, Ill., facility because the product has the potential to be contaminated with Listeria monocytogenes.
We’ve all seen the statistics. There are an estimated 48 million cases of foodborne illnesses in the U.S. each year, with 120,000 hospitalizations and 3,000 deaths.
Today, World Food Safety Day, FPS Food Process Solutions celebrates its 11th anniversary by calling for better awareness of hygienic standards in the food processing industry.
The federal government estimates that there are about 48 million cases of foodborne illness, or "food poisoning," annually. Take an active role in preventing it during Food Safety Education Month.
Handwashing is an essential element for ensuring food safety, whether food is being processed or handled in a plant, prepared in a restaurant or foodservice outlet, or cooked at home.
In an ongoing effort to understand sources of foodborne illness in the U.S., the Interagency Food Safety Analytics Collaboration (IFSAC) collects and analyzes outbreak data to produce an annual report with estimates of foods responsible for foodborne illnesses caused by pathogens.
The FDA has issued revised food safety standards for state regulatory programs that oversee food facilities that manufacture, process, pack or hold foods.
It turns out that people eating leftover pork chops that have not been cooked well-done are likely putting themselves at risk for Salmonella and Listeria exposure.