Food Safety

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Processors use post-harvest pasteurization methods to put another barrier between their product and Listeria — their clean, sustainable qualities are an added benefit.

In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”

Shelf life and shelf stability are two important characteristics for many of today’s meat and poultry products.

Recall after recall, there are indications that employee hygiene and good manufacturing practices are not being followed and companies are not leveraging their most powerful tools, their employees, to control the process and prevent these events.

Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.

Nature’s way of killing bacteria is to use bacteriophages (phages).

This winter, Foster Farms announced that a strain of avian flu was discovered at one of its commercial turkey ranches.

A particular headline I saw online one Saturday this spring announced a countdown of “The 10 biggest food recalls in American history.”