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.
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
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.
Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.
What your organization needs to implement a complete food protection program at all levels is presented.
What has the industry been doing over the past 30 years to make meat safer?
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.