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

N60—What It Is and What It Is Not
N60—What It Is and What It Is Not

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Lot Acceptance Testing for Ready-to-Eat Salads
Lot Acceptance Testing for Ready-to-Eat Salads

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Earthbound Farm: Balancing Food Safety From Seed to Shelf
Earthbound Farm: Balancing Food Safety From Seed to Shelf

For produce producer Earthbound Farm, food safety begins in the field.

Growers Beware: Adopt GAPs or Else
Growers Beware: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

Dietary Supplements: Adverse Event Reporting and Review
Dietary Supplements: Adverse Event Reporting and Review

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Poultry Safety in an Ever-Changing World
Poultry Safety in an Ever-Changing World

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

Egg Safety: Avoiding Shell Shock at Retail
Egg Safety: Avoiding Shell Shock at Retail

Approaches to egg safety in retail food establishments are presented and discussed.

 

Improving Food Safety Through Public Standards for Food Ingredients
Improving Food Safety Through Public Standards for Food Ingredients

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.

Making the Case for Caging: Improvements in Egg Safety and Animal Welfare
Making the Case for Caging: Improvements in Egg Safety and Animal Welfare

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

Harmonization of Global Regulations in Ready-to-Eat Foods
Harmonization of Global Regulations in <br>Ready-to-Eat Foods

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

Microbiological Sampling in the Dry Foods Processing Environment
Microbiological Sampling  in the Dry Foods  Processing Environment

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.

BSE in the USA: How Mad Can We Get?
BSE in the USA: How Mad Can We Get?

Introduction of bovine spongiform encephalitis risk for the food industry.
 

Quality Assurance and Food Safety of Powdered Ingredients
Quality Assurance and Food Safety of Powdered Ingredients

Powdered food products are mixtures of different ingredients that have unique challenges for food safety and quality.

Listeria monocytogenes: Controlling the Hazard in RTE Meat and Poultry Processing Environments
<i>Listeria monocytogenes:</i> Controlling the Hazard in RTE Meat and Poultry Processing Environments

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

A Fresh Look at Produce Safety
A Fresh Look at Produce Safety

An interview with James Gorny reveals the current challenges to the fresh-cut produce industry.

 

Fiorucci Foods: Automated Traceability Enhances Safety & Quality
Fiorucci Foods: Automated Traceability Enhances Safety & Quality

Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.

A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk
A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk

Continuous research and education are important components of Chiquita’s overall food safety program.
 

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