Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and what the biggest pitfalls are for producers.
Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Abbey Davidson about why employee training is key and how to improve upon some basic food safety training rules.
Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.
The last year has been one of change. We have a new administration, which includes a new acting undersecretary for food safety and a new acting administrator.
Faster PCR methods, better culture methods, more selective enrichment methods and quantitative biosensor methods all have advance the field of rapid pathogen testing recently.
After 18 years, FSIS has updated Appendix A and other agency guidance on ensuring compliance to the Lethality Performance Standards for certain meat and products.