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Traditionally food safety involving pest control in commercial food establishments in North America has been the responsibility of each food manufacturer or retail establishment and then subject to any audit or inspection by regulatory agencies. Third party food safety auditors also played an active...

This study compares statistical methodologies for the detection of low levels of insecticide resistance in the German cockroach. Results show that logistic regression and resistance ratios are relatively ineffective in distinguishing modest differences between strains, whether dose-mortality or time...

The European Union has by Directive 93/43/EEC required that member states adopt the main principles of HACCP, (Hazard Analysis of Critical Control Points). HACCP is a total quality management system for food safety which if implemented fully would result in a minimal level of contamination of food. ...

Hazard Analysis Critical Control Point (HACCP) has been around for quite a long time but only now are its principles extended, by law, to all sectors of the food industry in Europe and many other parts of the World. It is a pro-active and cost effective system which, if properly implemented, can gua...