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

Billions of tons of food are lost in the United States each year to fungal contamination, most notably mold damage. Often working in combination with yeast and bacteria, molds are essential in the production of numerous indigenous fermented foods and are heavily used in industrial processes to produce organic acids and enzymes. At the same time, molds are a leading concern in the food plant environment. Under certain conditions, some molds may produce mycotoxins which are toxic to man and animals. Continue Reading