As the United States enters its third pandemic year, the influences of the virus on the food industry will continue, even as supply chain partners embrace new trends and discard old ones this year not
Continue Reading 2022 Food safety trends: Learning to live with COVID
Food processors and manufacturers have a mission to supply quality and safe food to consumers.
The journey to succeed in that mission, however, is different for each company. Each ingredient, manufacturing process, facility
Continue Reading No single approach effectively controls biofilm in food processing facilities
Food safety practices evolve as new technology and knowledge of the pathogens that spread foodborne illnesses becomes available.
In recent years, researchers have increasingly focused efforts on biofilm and its ability to thrive
Continue Reading Research expands ability to detect, kill harmful biofilms
Biofilm, which is a cluster of pathogens encased in a protective matrix, is a common enemy across diverse food manufacturing industries.
From dairy, produce, meat, poultry, ready-to-eat deli foods and other products, biofilm
Continue Reading Biofilms are a concern across the entire food supply chain
In the first installment of this series with Sterilex, Food Safety News explores what biofilms are and their unique resistance to attempts to kill the pathogens they protect.
Food processors and manufacturers know
Continue Reading Biofilms bring safety challenges to food companies
PHOENIX — As milling and baking industries work with government agencies and other groups to address a growing number of foodborne illness outbreaks linked to flour, researchers are seeking the best ways to treat wheat
Continue Reading IAFP panel addresses progress, hurdles in keeping flour free of pathogens
PHOENIX — With the Food Safety Modernization Act and other Food and Drug Administration regulations guiding growing and processing of fresh produce, it’s common for companies in the supply chain to have a compliance-driven mindset.
Continue Reading Let data drive the food safety process, and share knowledge with the industry
PHOENIX — While genotyping can provide key microbiological information and strengthen epidemiological evidence in foodborne illness outbreaks, there are still some limitations in current technology and the very nature of the pathogens/parasites themselves can make
Continue Reading IAFP panel breaks down challenges in genotype tracing during foodborne illness outbreaks
Food companies must be proactive in building and implementing crisis management plans, and be prepared to evaluate and update them, with followup training when necessary.
That’s the consensus of panelists discussing crisis plans during a
Continue Reading Crisis plans: Keep them updated and available to employees
Companies serving different segments of the food supply chain faced chaotic weeks early in the COVID-19 pandemic, but regardless of those challenges, mandates for food safety and product quality did not change.
Representatives of foodservice,
Continue Reading Food companies navigate COVID-19 crisis through flexibility
