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Features: Study to Assess Pastured Poultry Safety

On average, some 1,500 broiler chickens are sold each year by pastured poultry farms—small enterprises that raise the birds in open-air pens or free-range environments, giving them an antibiotic-free, organic diet that’s USDA-certified.

Departments: Keep Refrigeration Units Clean

The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.

Departments: Capitalize on Pest Technology

Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.

thumbnail image: thumbnail for: Did FDA Imperil Pregnant Women, Children after Gulf Oil Spill?

Features: Did FDA Imperil Pregnant Women, Children after Gulf Oil Spill?

The FDA failed to take into account risks to pregnant women and children when it issued reports indicating that Gulf seafood is safe to eat in the wake of the Deepwater Horizon oil spill, suggests a new article by researchers from the Natural Resources Defense Council (NRDC) that appeared in the journal Environmental Health Perspectives.

Features: Listeria Death Toll Continues to Climb

The Listeria monocytogenes outbreak traced to tainted cantaloupe has claimed the lives of at least 25 people and sickened 98, the U.S. Centers for Disease Control (CDC) said Oct. 18.

thumbnail image: thumbnail for: International Food Safety Training Lab Holds Inaugural Courses

Features: International Food Safety Training Lab Holds Inaugural Courses

Sept. 12 marked the first training session held at the International Food Safety Training Laboratory at the University of Maryland in College Park, the world’s first and only permanent food safety lab to offer hands-on lab training in detection methods, along with lessons on regulatory standards.

Features: A Recipe for Hand Hygiene Process Control

Process control drives almost all food safety measures, with the exception of handwashing and hand hygiene. These remain a frontier without meaningful, measureable, and manageable standards.

thumbnail image: thumbnail for: Foodborne Pathogens May Lurk Within Produce

Features: Foodborne Pathogens May Lurk Within Produce

If produce is tainted with contaminated soil or water, pathogens such as E. coli and Salmonella may be present throughout the tissues of the plant, rendering ineffective traditional sanitation methods that focus on the outside of produce.

Features: N.C. State Will Focus on Norovirus

Although human noroviruses are the most common cause of foodborne disease, responsible for more than 5 million cases in the United States each year, they get much less attention for their links to foodborne illness outbreaks than Salmonella, Listeria, and E. coli.

thumbnail image: thumbnail for: Method Aims to Boost Eggs’ Defenses

News: Method Aims to Boost Eggs’ Defenses

A specialized cooling system that could strengthen eggs’ natural defenses against Salmonella is edging closer to market, reported the system’s developer, Kevin Keener, PhD, an associate professor of food science at Purdue University.

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April/May 2014

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