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

How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
How Wendy's Prevents Foreign Material in Its  Meat Supply: A Proactive Approach

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

Acrylamide: The Issue That Refuses to Die
Acrylamide: The Issue That Refuses to Die

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Keeping Up Dairy’s Grade A Food Safety Initiatives
Keeping Up Dairy’s Grade A Food Safety Initiatives

An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.
 

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

Additional Interventions Needed for Fresh-cut Produce
Additional Interventions Needed for Fresh-cut Produce

Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

Ingredient and Finished Product Testing For Extraneous Matter
Ingredient and Finished Product Testing For Extraneous Matter

There are numerous techniques available to screen materials for the presence of extraneous matter.

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.

California Leafy Greens Marketing Agreement Emerges as a Model Program for Food Safety
California Leafy Greens Marketing Agreement Emerges as a Model Program  for Food Safety

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
Dietary Supplements: Adverse Event Reporting and Review

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

Well-done or Over-done? Questioning Popular Notions About Meat and Cancer
Well-done or Over-done? Questioning Popular Notions About Meat and Cancer

As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.

Advances and Challenges in the Control of Salmonella in Poultry
Advances and Challenges in the Control of <i>Salmonella</i> in Poultry

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

Food Safety Perception Challenges: Low-Sugar Ice Cream Development
Food Safety Perception Challenges:  Low-Sugar Ice Cream Development

Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges
 

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
Hazard Analysis of Incidental Condensation  Contamination in Food Manufacturing Facilities

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

How Safe Are Snack Foods?
How Safe Are Snack Foods?

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

Global Partnerships in Food Safety
Global Partnerships in Food Safety

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

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.

Ready-to-Eat Foods: Preserving the Trust of the Consumer
Ready-to-Eat Foods:  Preserving the Trust of the Consumer

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Innovations In Technology: Promising Food Safety Technologies
Innovations In Technology: Promising Food Safety Technologies

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

Lessons from the Food Safety Front Line
Lessons from the Food Safety Front Line

No matter how hard our industry works, public confidence ultimately depends upon government to determine proper food safety standards and ensure that they are being met.

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