Technical Bulletins

Escherichia coli (E. coli) Not all Escherichia coli (E. coli) is created equal. E. Coli is naturally occurring and is a bacteria species that normally lives in the intestines of

Radiological Hazards in Food The FDA “Hazard Analysis and Risk-based Preventive Controls for Human Food” regulation, referred to as Preventive Controls for Human Food (PCHF), defines “Hazard” as “any biological,

Introduction to Bacillus cereus Bacillus cereus is a toxin-producing anaerobic gram-positive bacterium. The bacteria are commonly found in the environment and can contaminate food. B. cereus can quickly multiply at

Is it GRAS? “GRAS” is an acronym for the phrase Generally Recognized As Safe. Under the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added

Holiday Food Safety It is that time of year again! People gathering to share large meals with plenty of leftovers. It is also the time of year for increased cases

Order: Diptera There are around 30 orders of insects, more or less depending on how you break them down. One of the largest orders, with nearly 100,000 insects, is the

Introduction to Clostridium Perfringens Have a touch of diarrhea and some stomach cramps several hours after finishing a meal? You may be suffering from a Clostridium Perfringens infection. Clostridium perfringens

National Food Safety Education Month September is National Food Safety Education Month. With an estimated 128,000 hospitalizations, and 3,000 deaths each year from eating contaminated food knowing how to prevent

Internal & External Feeders There are many species of insects classified as stored product (or grain) pests. Most of these are broken into “categories” as internal or external feeders. The

Sustainability Sustainability has become a mainstay in many vocabularies. It can be defined as “avoidance of the depletion of natural resources in order to maintain an ecological balance”, or “the