No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.

Margins in the food industry have always been thin. This is because retailers and other customers are continuously pushing food manufacturers and suppliers to lower costs.

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

In this latest video, Editor-in-chief Andy Hanacek gives his take on the E. coli outbreak at Chipotle and discusses the CDC’s role or lack thereof in providing answers to consumers.

Can anyone really guarantee that your products will never be implicated in a recall? For most raw beef processors, the response has consistently been that, in the absence of a validated intervention such as high-pressure processing or irradiation, such a statement was impossible.