Food Safety Magazine

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

Top-Notch Nutraceuticals
Top-Notch Nutraceuticals

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

Case Studies in Food Protection: Rhodia Foods
Case Studies in Food Protection: Rhodia Foods

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.

Food and Dairy Lab Finds Rapid E. coli Test Easier To Use
Food and Dairy Lab  Finds Rapid <i>E. coli</i> Test Easier To Use

Food processors sometimes look for alternatives to outsourcing their food safety testing.

 

Salmonella Serotyping in Poultry: Ready or Not, Here It Comes
<i>Salmonella</i> Serotyping in Poultry: Ready or Not,  Here It Comes

New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.

How to Choose a Reputable Ingredient Supplier
How to Choose a Reputable Ingredient Supplier

The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.

Assuring the Safety of Imported Meat and Poultry
Assuring the Safety of Imported Meat and Poultry

A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.

The Year of the Recall Response
The Year of the Recall Response

The year 2007 was a banner year for food-related recalls, and 2008 promised to be even worse.

The Challenge of Bacterial Spores
The Challenge of Bacterial Spores

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

Point-Counterpoint: The Produce Traceability Initiative
Point-Counterpoint:  The Produce Traceability Initiative

The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience
Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience

The National Conference on Interstate Milk Shipments address how a HACCP system could be implemented, monitored and enforced in the dairy industry.

Tyson Foods: Getting Bigger, Serving Better
Tyson Foods: Getting Bigger, Serving Better

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

Quality Control of Botanical Ingredients
Quality Control of Botanical Ingredients

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
Noroviruses in Shellfish and Other Foods:  Challenges of the 21st Century

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Inside Meat & Poultry: Getting Science on Track
Inside Meat & Poultry: Getting Science on Track

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Animal Welfare and Food Safety
Animal Welfare and Food Safety

When we debate how animals should be treated, we are also debating the safety of our food.

 

Microbiological Contamination of Ready-To-Eat Seafood
Microbiological Contamination of Ready-To-Eat Seafood

Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.

A Life Cycle Approach to Food Safety and Sustainability
A Life Cycle Approach to Food Safety and Sustainability

As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.

Atmospheric Plasma Technology in the Meat Industry
Atmospheric Plasma Technology in the Meat Industry

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

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