Life often presents us with some very difficult decisions. And, in many cases, the decisions we make can have some very serious consequences

What’s more powerful for food safety: a sanitizer or effective sanitation procedures?

The greatest challenge for the food industry over the past decade has been to continuously find new and better ways to make our food supply safer.

Which is the greater threat to food safety: the bacteria on the employee or the food itself? Employee

Why high-pressure processing (HPP)? The answer is simple: post-package food-safety assurance and competitive advantage through the ability to offer long shelf life and clean-label products.

Biopreservation encompasses a number of food-preservation strategies, ranging from ancient methods such as fermentation to modern technologies including bacteriocins and bacteriophages.

Over the past century, the ways in which our food has been grown, manufactured, distributed and regulated have changed dramatically.

The meat and poultry industry has been under intense scrutiny about its food-safety practices for at least 20 years, driven by the notorious Jack in the Box E. coli incident 20 years ago

Until a few years ago, there were still a number of federal meat establishments that had not yet experienced a comprehensive Food Safety Assessment (FSA).

On Jan. 10, 2014, the Food Safety and Inspection Service (FSIS) released its updated Directive 10,240.4, Rev. 3, entitled: “Verification Activities for the Listeria monocytogenes (Lm) Regulation and the Ready-To-Eat (RTE) Sampling Program.”