Foodborne pathogens are most important problem in food industry.  Although there are several methods to kill them, scientist have been developed alternative methods.
The new foodborne pathogen killing method, which targets bacteria such as E. coli, Salmonella and Listeria, was invented by scientists from University of Georgia (UGA). The new technology can kill the pathogens is [...]

Clostridium perfringens exist in human’s and animal’s digestive systems, contaminated water, soil. Raw meat and meat products and slowly cooled meats are good sources of Clostridium perfringens. Optimum grow temperature of the C. perfringens is room temperature.
Clostridium perfringens Protection

Cooked meals should not be waited for a long time, they should be consumed immediately.
If cooked meals [...]

Although many bacteria cause infection, the most commons are salmonella,  Clostridium perfringens,
Esherichia coli, Listeria monocytogenes ve Shigella.

Salmonella exists in many livestock’s and barnyard’s fowl’s intestine. So, raw or unbaked chicken,meat, fish and unpasteurized milks are good sources of salmonella. These foods must be well cooked.
Salmonella Protection

Meat and meat products should be bought from dependable origin.
Broken, [...]