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Food is often contaminated with pathogens such as bacteria, viruses, parasites, leading to a host of foodborne illnesses. In order to cause health problems, pathogens must display characteristics such as the ability to withstand stomach acid, resistance to digestive enzymes, and the ability to compete with pre-existing gut microflora. If they meet these criteria, infection […]

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Food safety programs such as HACCP are primarily focused on food science, regulatory rules and regulations, documentation, verification tests, and training. While these are great aspects of building and maintaining a viable food safety plan, they are not enough. Along with food safety management, building a food safety culture is essential. Frank Yiannas discussed this idea in […]

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