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Articles by Keyword - Foodborne Illness

Listing articles 1 to 10 of 11

Departments: Food Safety Happens in a Vacuum

System sprays down, sucks up sterile liquid to get pathogens off food surfaces

Departments: Clean Up Your Act

With news of foodborne outbreaks surfacing practically every week, frantic searches for the culprits often boil down to one issue: cleanliness.

Departments: Chlorine Clean

Food processing has existed for centuries, but in the 19th and 20th centuries, largely due to military supply demands, more modern food processing technologies were developed. As food processing needs have grown, so have problems with food contamination and foodborne illness.

Departments: The Power of Phages

The nature of food and foodborne illness has changed dramatically in the United States over the past century. While various technological advances such as pasteurization and proper canning have all but eliminated some diseases, new causes of foodborne illness are continually being identified.

Departments: Tools For Better Food Safety Testing

Is our food really safe? The plethora of contamination events over the past few years certainly begs the question. The first major contamination event occurred in 1998 when Sara Lee recalled 35 million pounds of various meat products. Recalls were pretty quiet for about eight years, and then…

News: Study Finds Many Foodborne Illnesses Not Reported

Food safety problems can arise at any of multiple stages of food production, and illnesses that result from them are frequently not detected or reported, according to a new report from the American Academy of Microbiology.

News: Antibacterial Paper Could Extend Shelf Life

A new paper that inhibits the growth of bacteria in food products could extend product shelf life and protect consumers from bacteria-causing foodborne illnesses. Overcoming the concerns associated with earlier antibacterial materials, this paper is nontoxic, environmentally friendly, and low in cost. The relatively simple processing of this antibacterial material suggests it may be commercially viable for food packaging methods in the near future.

Departments: Help Your Employees Protect Against Pathogens

The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.

Columns: A Realistic Approach to Food Safety Regulation

The United States is often said to have a two-pronged food safety regulatory system, with the U.S. Department of Agriculture (USDA) responsible for inspecting meat, poultry, and eggs, while the U.S. Food and Drug Administration (FDA) oversees the other fresh and processed foods that make up 80% of the food supply. This system leads to frequently cited inspection gaps and overlaps that critics say contribute to food safety problems: The FDA oversees fresh eggs, but the USDA inspects processed egg products;...

Features: It's Not Easy Bein' a Green

What can be a problem for an amphibian also pertains to produce. Consider this: The famous muppet Kermit the Frog appears to have it all—notoriety, popularity, and tremendous professional success. Yet, he sings, “It’s not easy bein’ green.”

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April/May 2014

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