What food manufacturing, food processing, and food packaging companies should be doing to keep workers safe during the COVID-19 pandemic.
The article describes how seven pathogens cause 90% of foodborne illness and how foodborne illness can lead to autoimmune diseases.
Food authentication is an important and established discipline for the food industry and multiple tools, thanks to multiple new analytical tools that have revolutionized it.
IFT President Pam Coleman reflects on the personal and food industry impact of the COVID-19 pandemic.
The article describes what Clostridioides difficile is and how it is transitioning from being a problem mainly in hospitals and nursing homes to being a problem in the food industry.