According to the Centers for Disease Control and Prevention (CDC), Campylobacter causes an estimated 1.3 million illnesses each year in the U.S. alone. Combine that statistic with the rapid production growth seen in the poultry processing industry, and it is clear there is a tremendous opportunity to help limit the risk of microbial infections related … Continue reading “Enhancing Campylobacter testing for Poultry Processing”
Earlier this year, there were illnesses reported in Iowa that may be associated with Salmonella contamination in a chicken salad product. A public health alert was issued by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service, which reverberated in grocery stores not only in Iowa but also Illinois, Minnesota, Nebraska and South … Continue reading “Teaming up to Tame Poultry Pathogens”
Proactive, preventative, environmental monitoring can often be overlooked in food processing facilities. Shifting testing priorities from finished product testing to a more strategic approach that identifies contamination sources, will enhance overall food safety and quality. Dr. Martin Wiedmann, Gellert Family Professor in Food Safety at Cornell University, has worked with the 3M Food Safety … Continue reading “Enhance Environmental Monitoring: 5 Common Questions and Answers for Food Processors”
An effective environmental monitoring program, when part of an overall food safety system, can help extend product shelf life, reduce risk of recalls, and reduce costs. Learn about best practices in a five-part webinar series about environmental monitoring that builds in complexity as you progress through the program.
Food processors, retailers and consumers are forced to throw out food due to microbial spoilage. Take an upcoming course about food spoilage with 3M Food Safety and food spoilage expert Dr. Randy Worobo of Cornell University.
Food safety is a global topic that effects all of us. 3M works with leading industry experts to discuss some of the emerging issues. Watch what industry experts, Frank Yiannas and Dr. Martin Wiedmann have to say top trends that will create change and how food waste and spoilage are becoming more relevant.