By Mark W. Warner Outbreaks of food-borne illnesses are big news these days and they can often be traced back to an unintentional
By Jaan Koel Because of the unique food safety and other benefits it provides, 3D food printing is revolutionizing food production, and sales
By Tomaž Levak, Žiga Drev, and Branimir Rakić We’ve all heard the term “Blockchain” by now but what exactly is it, and has
By Suzanne Osborne The 1950s, marked by relative wealth for post-war Americans and Europeans, saw an explosion in the demand for meat. When
By Jim Fredericks Food processors and packagers are faced with an array of challenges regarding pest control, and there are many reasons pests
By Steven Burton Temperature monitoring has always been a major food safety issue and regulators continue to turn up the heat, particularly with
By Suzanne Osborne, Ph.D If every UK chicken contaminated with Campylobacter went to a football game today, you could fill Wembley Stadium, an
By Hany Anany and Mansel Griffiths Despite the adoption of various preventive management systems such as HACCP, and the introduction of new
Dr. Sylvain Charlebois Apparently AquaBounty has become aquaculture’s Monsanto. After the company’s genetically engineered Atlantic salmon made history by achieving FDA
By Leah Roberts Temperature, moisture and oxygen are major factors relating to pathogen growth in food, and refrigeration plays a key role in
