When it comes to the “smell test,” the nose isn’t always the best judge of food quality. In a new study appearing in the American Chemical Society’s journal Nano Letters, scientists report that they have developed a wireless tagging device…
Scientists with the USDA Agricultural Research Service have developed a new vaccine that could protect pigs and humans from several types of Salmonella
In the past months I have participated in a number of webinars. During one question and answer session a courageous subscriber commented that despite the Global Food Safety Initiatives (GFSI) and industry record spending on quality and sanitation programs, foodborne…
The U.S. Food and Drug Administration finalized the first two of seven new food safety rules for food manufacturers, placing greater emphasis on the prevention of foodborne illness
In a recent study, scientists at Cornell University show how they can make bacteriophages better weapons against foodborne bacteria such as Listeria
So where should a food safety culture begin? For the vast majority of us in this business it’s when we started working in the industry and had the good fortune to work for a company that was really committed to…
Tips to achieving better food safety
A study has found that primary and long-term illnesses related to E. coli O157 cost more than $400 million per year in Canada
Dr. Ron Wasik discusses the leading cause of foodborne illnesses in North America
Offers fast, accurate and cost-effective way to detect foodborne pathogens
A Must Read for all food & beverages industry personnel
Canada’s national food & beverage processing authority
Serving the Canadian food & beverage processing industry for over 80 years!
FREE to qualified industry professionals