Food Safety Magazine

Chemical

Achieving Gluten-Free Status
Achieving Gluten-Free Status

The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.

 

Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Six Tips for Establishing a  Safe and Effective Gluten- Free Kitchen

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Modern Analysis of Chemical Contaminants in Food
Modern Analysis of Chemical Contaminants in Food

Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.

GROWERS BEWARE: Adopt GAPs or Else
GROWERS BEWARE: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

Chemical Contaminants: Preparing for the Unexpected
Chemical Contaminants: Preparing for the Unexpected

Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

How to Assess the Risk of Emerging Chemical Contaminants in Foods
How to Assess the Risk of Emerging Chemical Contaminants in Foods

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

The challenge for all of us is to keep up with the changing nature of chemical hazards.

Acrylamide: The Issue That Refuses to Die
Acrylamide: The Issue That Refuses to Die

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Acrylamide, Furan, and the FDA
Acrylamide, Furan, and the FDA

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

Carbendazim Residues in Orange Juice
Carbendazim Residues in Orange Juice

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Critical Flow: Planning for Water Safety & Quality
Critical Flow: Planning for Water Safety & Quality

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

A Closer Look at Chemical Contamination
A Closer Look at Chemical Contamination

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

The Safety of Beverages in Plastic Bottles
The Safety of Beverages in Plastic Bottles

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.

Chasing “Zero” in Chemical Contaminant Analysis
Chasing “Zero” in Chemical Contaminant Analysis

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems
The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Mission’s Statement: Food Safety is Everyone’s Job
Mission’s Statement: Food Safety is Everyone’s Job

Mission Foods embraces food safety from the top down in a company-wide culture.