Focus on strategies to eliminate pathogens or control their growth.
Focus on traditional and novel processes and microbial resistance which affect the safety and quality of foods.
The FRI Food Safety Reviews are summaries of current scientific literature, focusing on special topics of current interest. These reviews replace the extensive annual food safety literature survey formerly published by FRI, and now number more than 30 since inception of the Briefings in 1996.
The most recent briefs [August 2013: Spores of Clostridium botulinum in Dried Dairy Products (FRI Sponsors Science News Alert) and September 2013: Review of Epidemiology of Foodborne Listeriosis] are currently available to Sponsors Only. Contact FRI Associate Director Kathleen Glass to request access codes.
Jun 2010 White Paper on Effectiveness of Existing Interventions on Virus Inactivation in Meat and Poultry Products
"Human enteric viruses and animal viruses potentially present in foods; outbreaks and effective control methods
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Aug 2007 Destruction of H5N1 Avian Influenza Virus in Meat and Poultry Products
"Effects of heat, irradiation, and high pressure on avian influenza viruses present in meat and eggs, sanitation methods for environmental decontamination." Read the full text
Jul 2007 Microbial Food Spoilage and Losses and Control Strategies
"Bacteria, yeasts, and molds causing food spoilage, factors affecting shelf-life of meats, dairy products, fish, cereals, vegetables, fruits, and juices." Read the full text
Nov 2006 Natural and Organic Foods: Safety Considerations
"Food safety issues related to organic and natural foods, additives and processes approved for these foods." Read the full text
Sep 2005 Food Antimicrobials, Cleaners, and Sanitizers
"Cleaning compounds for food contact surfaces, fresh produce, animal carcasses; antimicrobials used in foods." Read the full text
Jul 2005 Safety of Processed Cheese
"Bacteria of concern (C. botulinum, B. cereus, Listeria, Salmonella, S. aureus, E. coli O157:H7); Importance of salt, emulsifiers, fat, bacteriocins, pH, enzyme-modified cheese." Read the full text
Feb 2004 Saturated Fat and Beef Fat as Related to Human Health
"Cardiovascular disease, cancer, different fatty acids." Read the full text
Mar 2002 Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products
"Heat resistance in uncured and cured meats; Efficiency of different cooling processes; Growth inhibitors." Read the full text
Mar 2001 Heat Resistance of Listeria monocytogenes
"Data from experiments with laboratory media and foods and importance of Listeria serotype and culture conditions and food composition. J. Food Protection 64(3):410-429 (2001)."
Jun 2000 Salmonella Thermal Resistance
"Data from experiments with laboratory media and foods and importance of Salmonella serotype and culture conditions and food composition. J. Food Protection 63:779-795 (2000)."
Nov 1999 Various Techniques Used in Listeria Intervention
"RTE products; organic acids, bacteriocins, thermal processes, irradiation, modified atmosphere packaging, high pressure, UV light, Ultrasound." Read the full text
Mar 1999 Food Irradiation
"Destruction of microbes; issues of concern; current and proposed applications." Read the full text