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

Analysis of Antioxidant Properties of Popular Beverages
Analysis of Antioxidant Properties of Popular Beverages

 

 

 

Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

Protecting Your Food Supply: A Practical Approach
Protecting Your Food Supply: A Practical Approach

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?

A Real-life Food Defense Challenge: Bulk Milk Transportation
A Real-life Food Defense Challenge: Bulk Milk Transportation

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Exploring Implications of Mandatory Safety Standards
Exploring Implications of Mandatory Safety Standards

Scientific research and risk analysis can be lengthy processes, and situations may arise, such as outbreaks, in which interim measures may need to be adopted quickly.

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.

BSE in the USA Redux: How Mad Are We Getting?
BSE in the USA Redux: How Mad Are We Getting?

The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Fresh Express: Cutting-Edge Food Safety
Fresh Express: Cutting-Edge Food Safety

In its long history, Fresh Express has set new standards for food safety and quality in the fresh-cut produce industry.

Color Additives: FDA's Regulatory Process and Historical Perspectives
Color Additives: FDA's Regulatory Process and Historical Perspectives

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.

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

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.

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