To provide the latest information on pre-harvest food safety practices to the poultry industry, NAMP is partnering with USPOULTRY, the National Chicken Council (NCC), Auburn University and the University of Georgia to host a major conference at the International Poultry Exposition (IPE) in January.

When Neil Armstrong first stepped out on to the moon he uttered those iconic words, “One small step for man, one giant leap for mankind.

Good hygiene practices with conveyors can keep meat products pathogen-free.

It’s that time of year when consumers typically experience increased media attention to food safety, as most foodborne pathogens grow fastest at summertime temperatures and high humidity.

Packers and processors are often targeted when beef safety issues surface. But we all know safety is not the responsibility of just one link in the beef production chain.

There have been recent examples of recalls for pathogens in raw products, even if the pathogen is not generally an adulterant in such products. These recalls have involved raw ground products bearing Salmonella and E. coli O26.

Researchers at the University of Florida Emerging Pathogens Institute have identified the Top 10 riskiest combinations of foods and disease-causing microorganisms, providing an important tool for food safety officials charged with protecting consumers from these costly and potentially life-threatening bugs.

A new study shows that up to 80% of Seattle area raw chicken could be contaminated with some form of potentially harmful bacteria.

Sean Thomas, GTRI research technologist, prepares a test coupon for color index analysis using a spectra-photometer. By Sean Thomas, Georgia Tech Research Institute Food processing faces numerous challenges with controlling