An analysis of pathogen-contaminated food outbreaks from 1998 through 2020 showed that Salmonella was implicated in significantly more outbreaks than E. coli or Listeria, as
As consultants, the TAG Team counsels food and beverage companies on a daily basis on issues and concerns in their establishments or those of their
Whether you are a foreign supplier of food to the U.S. or you import food or ingredients, there are a number of dos and don’ts
After announcing its intent to declare Salmonella an adulterant in breaded stuffed raw chicken products in August, USDA FSIS has now furthered its action against
As the sales end point of the food supply chain, retailers are not often the initial focus of food safety or quality issues, as most
Although the primary route of transmission of Hepatitis A (HAV) in the U.S. is person-to-person, foodborne transmission also is possible and has been linked to
Food manufacturers have long used the word Healthy on food labels with minimal regulatory requirements beyond the 1994 definition which focused primarily on sodium levels
Just as TAG had predicted, the issues that arose during the infant formula Cronobacter outbreak and supply shortage have continued to bear down on, not
Food safety training, to at least some degree, has always been an inherent aspect of food production for any successful food business. And with FSMA’s
