The food industry continues to move toward a preventive, proactive approach to food safety. Testing for pathogens in food processing environments allows food manufacturers to identify and eliminate environmental pathogen sources, helping to reduce the risk of food contamination, recalls, and foodborne illness. Pathogen environmental monitoring (PEM) programs are typically used to verify sanitation measures, … Continue reading “Seek and destroy: The importance of environmental monitoring for meat and poultry”
Are you a food safety professional? Then you don’t want to miss out on one of the most forward-looking events of this year – the International Association for Food Protection’s 2020 Annual Meeting, or simply IAFP 2020. This year’s event, scheduled for October 26 – 28, will be all virtual, but it’s shaping up to … Continue reading “Explore what’s next in food safety at IAFP 2020”
Consumers and businesses across the globe have been affected by the COVID-19 pandemic. The food industry continues to play a critical role in providing a safe food supply to consumers while mitigating the risk of the novel coronavirus, SARS-CoV-2. To meet the challenge of controlling exposure to the virus, the food industry is focused on … Continue reading “Here’s your opportunity to learn about COVID-19 and the food industry”
Now, more than ever, food manufacturers are focused on cleaning their facility and ensuring they have a clean and sanitary environment. How can you see if your efforts are working? You can measure the effectiveness of your cleaning process by testing surfaces for Adenosine triphosphate (ATP). ATP is a molecule found in all living cells … Continue reading “How clean is it? What ATP can tell you about the safety of your food handling areas”
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.