What is E. Coli and Why is it Dangerous?
Incidents demonstrate the serious public health impacts of foodborne pathogens and the need for businesses to be prepared for these risks. It is vital that food manufacturers understand the nature…
How can we reduce the risk of salmonella contamination?
What is Salmonella? Salmonella is a Gram-negative bacterial species. It is a pathogenic organism that can cause infection in humans and other animals. It is a zoonotic pathogen that usually…
Environmental Monitoring Program
The Environmental Monitoring Program has become a key element of Food Safety Management Systems today to eliminate food safety risks and prevent product returns. The Food Industry, which has focused…
Microbiology and Food Safety
Microbiological hazards are the biggest cause of foodborne illness. They are also some of the most difficult hazards for risk assessment given their diversity and dynamic nature. New and emerging…