If you’re into riddles, here is one to think about: What has a single source that varies? If you’re into food safety, your answer should be “E. coli O157:H7.”
By now you've noticed our completely redesigned Web site, ProvisionerOnline.com, which launched Feb. 28, 2011. I am truly excited about the polish and finish this new design brings to our content, which we continue to build in support of the print product.
Sometimes, splitting up is the best move for all involved. In the case of Sara Lee Corp., and its Jan. 28, 2011, announcement that it will split into two separate, publicly traded companies - one focused on the North American foods business and the other focused on the international beverage and bakery business - obviously the result won't be known for years to come.
While writing about humane animal handling in this month’s issue, I was trying to think of another industry where the actions of one company reflected badly on the whole industry.
Andy Hanacek Understandably, the most driven people in the world believe that standing still is the equivalent of going backward, but as the year 2011 arrives, it leaves me to
A petition was filed with the Food Safety and Inspection Service (FSIS) in October 2009 requesting FSIS issue an interpretive rule declaring all enterohemorrhagic (EHEC) Shiga toxin-producing Escherichia coli (STEC),
The turkey industry ends 2010 the same way it began, with several bright spots standing out amid ongoing economic and political uncertainty. For the first nine months, the industry enjoyed
Pathogens, new testing technologies and the government’s rules for controlling them are changing at an unprecedented pace - one which has not seen before in the history of food processing.
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