Featured Bacterial Detection Articles

  1. Is Whole Genome Sequencing The Fast Lane To Safer Food? 7/25/2017

    Earlier this year, Food Online Editorial Advisory Board (EAB) member Omar Oyarzabal penned a column on Whole Genome Sequencing (WGS), its benefits, and some challenges it’s presenting. Intrigued by Dr. Oyarzabal’s article, I wondered what other food industry experts thought about WGS. I reached out to two members of Food Online’s EAB to learn more.

  2. Overcoming The Obstacles Of Food Safety Culture 7/11/2017

    In this segment of Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen, former director of food safety & operations learning at Maple Leaf Foods; and Brian Bedard, executive director of GMA SEF discuss some of the common barriers manufacturers face in food safety culture and how to overcome them.

  3. 5 Ways Canada Is Bolstering Its Food Safety Approach 7/5/2017

    The Canadian Food Inspection Agency (CFIA) is currently updating regulations and updating its inspection model to keep pace with a constantly-changing, global environment. Nicole Bouchard-Steeves, executive director for the Operations Modernization Project Office with CFIA, shared five initiatives helping Canada improve its food safety efforts.

  4. Food Online's Top 10 Of June 7/1/2017

    What was most important to our readers in June? Take a look back at the first month of summer by reviewing the 10 most-popular articles that appeared on Food Online in June.

  5. Answering Your Questions About FSMA's Food Defense Rule 6/27/2017

    In this segment of Food For Thought: FSMA’s Food Defense Rule, the National Milk Producers Federation's Clay Detlefsen and the Grocery Manufacturers Association's Warren Stone answer the food industry's questions about FSMA’s Food Defense Rule.

  6. What's Senior Leadership's Role In Food Safety Culture? 6/26/2017

    In this segment of Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen and Brian Bedard discuss senior leadership’s role in food safety culture, how food safety culture can be measured and evaluated, and how it can be incorporated into food safety management systems.

  7. Listeria Control Programs: A Journey Of Sampling To Prevention 6/22/2017

    As the food industry shifts its focus from reaction to prevention, “An ounce of prevention is worth a pound of cure,” is becoming its new mantra. Here, Nandini Natrajan, Ph.D., senior director of science operations at Keystone Foods, shares insight on how the FDA and FSIS are approaching listeria control programs and preventing contamination-related recalls.

  8. Building Food Defense Plans: Why HACCP Isn't Enough 6/19/2017

    In this portion of Food For Thought: FSMA’s Food Defense Rule, Warren Stone of the Grocery Manufacturers Association and Clay Detlefsen of the National Milk Producers Federation answer the food industry’s questions on food defense, including why HACCP isn't enough to ensure you comply with FSMA's Food Defense Rule.

  9. 11 Critical Components Of Improving Food Safety Culture 6/15/2017

    In this segment of the Food Online web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods, details 11 points to consider when thinking about food safety culture.

  10. How TreeHouse Foods' Technology Aids Recall Prevention 6/7/2017

    Effective traceability processes, combined with advancements in technology, can help keep non-conforming products off the market. This protects the health of consumers, ensures brand integrity, and minimizes costs to the manufacturer. But, food safety and quality, along with their associated technologies, are evolving. Here, Brian Perry, SVP of food safety and quality at TreeHouse Foods, shares his insights on the ever-expanding, global food supply chain and how technology aids traceability, even when things don’t go according to plan.