Recently,  multiple foodborne outbreaks caused by shiga toxin-producing E. coli (STEC) have been epidemiologically linked to the consumption of wheat flour. This has been a hot topic of discussion with many of our flour milling clients as well as manufacturers and retailers who use flour as an ingredient or sell flour to consumers. Many in the food industry are wondering if they should be changing their hazard analyses, environmental monitoring programs, ingredient testing or finished product testing. Continue Reading

When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue Reading

Microbial cross-contamination – the transfer of harmful bacteria to food products – remains a leading cause of foodborne illness and disease. To minimize the spread of microorganisms and protect the safety of finished products, processors are advised to adhere to Good Manufacturing Practices (GMPs), educate plant workers on the dangers of cross-contamination and implore how their activities can contribute to or prevent its occurrence. Continue Reading