In honor of the first inaugural World Food Safety Day, we wanted to reflect on the current challenges facing the food safety industry and a couple of things that make
By: Joseph Nicholl When submitting a sample for testing which option should you choose: Listeria spp. or Listeria monocytogenes? That is a good question. One is very broad (Listeria spp.)
Let’s face it, all of our food comes from farms. When it comes to plant-based food there’s always a grower (or many growers!) involved. Here at Safe Food Alliance, we
The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight
Each year roughly 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses according to the CDC. As our food supply becomes progressively more globalized, the
Salmonella – we all know it’s bad for us but why? What is it? Where does it come from? Why should we care? Does my company have a plan in
An Article by the Acheson Group “The way we do things around here” – that is the favorite definition of food safety culture for Frank Yiannas, former Vice-President of Food
One seemingly regular night, Frank Burgwin left the engine running on his locked Freightliner and rushed into a truck stop to grab a takeout hamburger in Arkansas. When he returned
“People are like tea bags, when you put them in hot water you find out what they’re truly made of.” I’ve heard various iterations of this aphorism, as I’m sure