The Criticality of Environmental Sampling

The Criticality of Environmental Sampling Although the United States is known for having one of the safest food and beverage supplies globally, illnesses with a foodborne base persist in the country. These foodborne illnesses affect millions and cause the...

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Prerequisite to FSMA is Sanitation

Prerequisite to FSMA is Sanitation The Food Safety Modernization Act (FSMA) focuses on prevention—and sanitation efforts are a key part of your success in complying with FSMA regulations. In this post, we will take a detailed look at why sanitation efforts...

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Peptone Water: What Plant Managers Need to Know

For those in the meat processing industry, food safety and microbial control are consistently top-of-mind issues. Using buffered peptone water (BPW) for microbial testing in poultry is an industry-standard practice, and now the USDA Food Safety Inspection Service (FSIS) has switched to neutralizing buffered peptone water (nBPW) because of improved recovery of pathogens, Salmonella and Campylobacter.

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An Ounce of Prevention: The Food Safety Act Wants to Catch Outbreaks Before They Start

Food safety inspections are an important part of the industry that grows, produces, and distributes our food. About one in six Americans—around 48 million—get sick every year from foodborne illnesses. Even more alarming nearly 128,000 are hospitalized, and 3,000 people die each year from foodborne diseases according to the Centers for Disease Control and Prevention.

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Challenges When Testing for Enterobacteriaceae

In the food and beverage industry, there are few things as important to quality and reputation as microbial safety. The Centers for Disease Control and Prevention (CDC) estimates that each year, around 9.4 million Americans will get sick from a foodborne illness. Studies that have examined the cost of recalls estimate that the average cost of a food product recall in the U.S. is $10 million—and there are hundreds of recalls every year.

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Are You Looking to Improve Your Product Quality or Shelf Life?

If so, have a confidential conversation with one of our food safety and industry specialist today to discover where your challenge might be—and how we can help you fix it.