Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
A case study of the innovative food safety approach used at Primera Foods.
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.
Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.
An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.
All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.
The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.
Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?
Food processors sometimes look for alternatives to outsourcing their food safety testing.
An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.
Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges
When we debate how animals should be treated, we are also debating the safety of our food.
Top of the line CIP systems and sanitizers can win top honors for safety and quality.
Approaches to egg safety in retail food establishments are presented and discussed.
Radlo Foods describes their innovative approach to egg safety.
As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.
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.