Food Types
The following list is a collection of all articles in the Food Types category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Beverages, Dairy/Eggs, Ingredients, Low Moisture/Dry, Meat/Poultry, Natural/Organic, Produce, Ready-to-Eat, Refrigerated/Frozen, Seafood
- Best Practices in Refrigerated Foods Processing
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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.
- California Leafy Greens Marketing Agreement Emerges as a Model Program for Food Safety
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With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.
- Dietary Supplements: Adverse Event Reporting and Review
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Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.
- Improving Food Safety Through Public Standards for Food Ingredients
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Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.
- New French Bakery Does Food Safety From Scratch
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New French Bakery describes its approach to creating effective food safety and quality programs.
- Advances and Challenges in the Control of Salmonella in Poultry
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An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.
- All-Natural Activin Eliminates Salmonella and E. coli
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New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
- A Look at Top Trends in Food Chemistry
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There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
- Color Additives: FDA's Regulatory Process and Historical Perspectives
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FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
- Can Food Safety Issues Ever Result in Consensus?
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Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
- Blue-Ribbon Quality Yields Gallons of Pride at Wendt’s Dairy
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Top of the line CIP systems and sanitizers can win top honors for safety and quality.
- The Journey to a State of Control
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Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
- GMPs in the Snack Food Industry in Latin America
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A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
- Sanitation in the Deli: Contamination-prone Equipment
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Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.
- Trends in Cutting-Edge Beverage Safety & QA Systems, Technologies and Management
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Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.
- Fresh-Cuts Are Popular, Any Way You Slice Them
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Maintaining consumer acceptance of fresh-cut fruits and vegetables after processing and throughout distribution is a challenge to the produce industry.
- Meeting the Challenge of E. coli O157:H7 Control Head On
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Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
- Food Safety Systems for Low-Acid Aseptic Beverages
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Low-acid aseptic beverage systems represent a highly complex sector of the food industry and benefit by the use of effective food safety systems.
- Managing the Microbiological Safety and Stability of Ready-to-eat Meat
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Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
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