Winston Churchill once said that Americans are a great people in that you could always count on them to do the right thing, once they had tried everything else.

A reliable rapid-detection system has been a desire of all sectors of the food industry for decades. As sound science has developed over the years, technology companies have found new solutions to meet the demands to test for various pathogens, while obtaining quicker results.

If a meat processor were to spend $16 million a year on vaccines for its cattle to prevent bacterial contamination, but a recall still takes place due to contamination further down the line, is the earlier pre-harvest investment worth it?

This month, I’d like to talk about the little critter you see in the photo to the right. I’m doing this for a couple reasons. First, as a new dad, it’s my right to brag about the new baby. Second, I wanted to introduce you to your newest future customer.

In today’s world, safety seems to be something most people leave on the back burner. Although our world is an inherently dangerous place, the fact remains that, during the course of an average day, most people still never really worry about their own personal safety.

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.

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.

FSNS now offers a course to provide companies who are interested in training and continuing education with an introduction course to microbiology. Read More