Food Safety

RSS

Food safety is typically top of mind when processors spray antimicrobials on meat and poultry, but protecting workers also is essential. 

Albert Einstein, Ph.D. was quoted as defining insanity as “doing the same thing over and over again and expecting a different result.”

SHA declared that majority of food in warehouse had been “significantly contaminated by rodents.”

On Oct. 19, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced it will undertake a new approach to regulating Salmonella in poultry. 

When it comes to pathogen control in raw beef products, a lot has changed over the past 20 years. 

On Thanksgiving, many consumers like to think of their turkey as coming straight from the farm. But the reality is more complicated – or automated.

With consumers shifting toward clean-label products, consumers also want fewer ingredients on the label. 

Toxoplasma gondii is an extremely serious parasite that is a leading cause of hospitalizations (fourth leading) and death (second only to Salmonella) from foodborne sources in the United States. 

Over the last two years, the food industry has been put to the ultimate agility test. The effects of COVID-19 have placed incredible strain on food companies, their overall operations and their employees.

Dr. Esteban is currently the Chief Scientist for the USDA’s Food Safety and Inspection Service (FSIS), a position he has held since 2018.