Items Tagged with 'microbials'

Ingredient solutions deliver advanced protection against microbial threats, including yeast, mold, gram-positive pathogens such as Listeria and Clostridia and various spoilage bacteria.

bioMérieux enters into a strategic research collaboration with the FDA, Center for Food Safety and Applied Nutrition, Offices of Applied Research and Safety Assessment and Regulatory Science to develop tools to combat foodborne pathogens.

It’s a juicy time to be in the U.S. plant-based meat market.

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

Managing conveyors and belting in meat and poultry plants can be a complicated business. 

The meat industry uses refrigeration as the air-chilling system to slow microbial growth and maintain carcass quality. In the pork industry, the time between harvest and fabrication is typically 24 to 48 hours.

Food Safety Net Services (FSNS) is excited to welcome Faustine Curry as Director of Marketing.