Food Safety Magazine

Chemical

Consumers Turn an Eye to Clean Labels
Consumers Turn an Eye to Clean Labels

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

Packaging: The Final Ingredient
Packaging:  The Final Ingredient

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense
Industrial Chemical Systems Threat Mitigation—An Important Element in Food Defense

Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

The Increasing Scrutiny of Food Packaging
The Increasing Scrutiny of Food Packaging

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

One Approach to Ensure the Safe Processing of Food
One Approach to Ensure the Safe Processing of Food

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

A Look Back at 2015 Food Recalls
A Look Back at 2015 Food Recalls

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

Proposition 65’s “Naturally Occurring” Exemption
Proposition 65’s “Naturally Occurring” Exemption

Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.

 

Options for Approving New Food Contact Substances in the U.S.
Options for Approving New Food Contact Substances in the U.S.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

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.

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.

How Safe Are Snack Foods?
How Safe Are Snack Foods?

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
Hazard Analysis of Incidental Condensation  Contamination in Food Manufacturing Facilities

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

Testing for Irradiated Food to Ensure Quality
Testing for Irradiated Food to Ensure Quality

 

 

 

 

 

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