Researchers at Mississippi State Univ. are working to control Salmonella and Campylobacter before the poultry products leave processing plants. Chander Sharma, Mississippi Agricultural and Forestry Experiment Station researcher and assistant professor in the Department of Poultry Science along with a team of MSU scientists, is researching the use of lauric arginate, an antimicrobial compound approved… read more

Walmart is among four companies collaborating on a standards-based method of collecting data about the origin, authenticity and safety of food in China. The retailer, along with IBM, JD.com and Tsinghua Univ. National Engineering Laboratory for E-Commerce Technology recently formed the Blockchain Food Safety Alliance. The companies say they will work with food supply chain… read more

Human cases of Salmonella Enteritidis infections increased 3 percent since 2014, the European Food Safety Agency (EFSA) said in a recent report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks 2016. Salmonella Enteritidis was the most widespread type of Salmonella, accounting for 59 percent of the 94,530 human cases of salmonellosis reported in the European Union… read more

As the world moves faster and faster, thanks to the instantaneous transmission of information, increasing use of social media and skyrocketing consumer demand for healthier and safer food, meat and poultry processors find themselves under the gun to conform to ever-increasing demands. The processing companies have these top priorities in mind – producing safer food,… read more

For many consumers, the term “clean label” extends beyond the ingredient statement. This is one of the dairy industry’s greatest strengths; its farm-to-fridge approach to sourcing, manufacturing and distributing dairy foods. “There is no standardized definition of the term clean or clean label, and we have observed the food industry use the terms in various… read more

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. One mistake, such as using a contaminated utensil to handle ready-to-eat food, can lead to foodborne illness and a tarnished business reputation. According to the Center for Disease Control, roughly one in six… read more

More than 100 of the restaurant industry’s food-safety executives came to Washington, D.C. this week for our annual Quality Assurance Executive Study Group meeting. The reason? To share information and best practices that keep their companies, customers and food supply safe. What went down: Speakers, including Beth Johnson, founder and CEO of Food Directions LLC; Food &… read more

All About Restaurant Sanitation Restaurants have a natural challenge that just comes with the territory: cleanliness and food safety. It seems not a day goes by without another horror story in the news about contaminated food products. Restaurants get routinely shut down by the Health Department. Even if things don’t get that bad for your… read more

An estimated 133 billion pounds of food from stores, restaurants and homes was wasted in 2010, according to the USDA. The amount of uneaten food from homes and restaurants in 2008 was valued at $390 per consumer. Most food that’s thrown away ends up in landfills, where it can have negative environmental impacts. Wasted food… read more

Bain Capital Private Equity, a leading global private investment firm, announced it has, through its investment in Diversey, reached agreement on the terms of a recommended final* cash offer for Zenith Hygiene Group plc, a UK manufacturer of cleaning and hygiene chemicals and related products. Based in Hertfordshire, Zenith Hygiene offers a wide, high quality… read more