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

View from the Specialty Tea Industry: Extending the Food Safety Net
View from the Specialty Tea Industry: Extending the Food Safety Net

Importers will become the front line for food safety if the U.S. Food and Drug Administration mandates verification of compliance with U.S. food safety laws by foreign suppliers.

Electronic Seafood Traceability in a World of Risk and Uncertainty: The Gulf Seafood Trace Experience
Electronic Seafood Traceability in a World of Risk and Uncertainty: The Gulf Seafood Trace Experience

This article profiles the development of an electronic traceability system in widespread use throughout the seafood industry. Can it also work for your product?

 

What’s in This Stuff? FDA’s Recent Guidance on Dietary Supplements and Novel Ingredients
What’s in This Stuff? FDA’s Recent Guidance on Dietary Supplements and Novel Ingredients

The U.S. Food and Drug Administration (FDA) recently published two new guidance documents on ingredients in liquid dietary supplements and traditional beverages that could affect the way you do business.

 

The Package Label: Food Allergens
The Package Label: Food Allergens

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

An Environmental Sampling Approach to Product Risk Assessment
An Environmental Sampling Approach to Product Risk Assessment

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

FDA’s “Tentative” Determination Regarding Trans Fat: A Food Safety Assessment
FDA’s “Tentative” Determination Regarding Trans Fat: A Food Safety Assessment

The U.S. Food and Drug Administration (FDA) has taken the first step in a process that will likely ban the use of trans fats in most if not all processed foods. What are the food safety implications?

 

Is Raw Milk Increasing Risk in Our Food Supply?
Is Raw Milk Increasing Risk in Our Food Supply?

Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.

A Close Look at Coffee Safety: Shelf Life from Bean to Cup
A Close Look at Coffee Safety: Shelf Life from Bean to Cup

Food safety depends on each step of the process from the choice of coffee bean to the sanitation of the roasting equipment.

 

Delivering Quality Nutritional Products from Supply to Shelf
Delivering Quality Nutritional Products from Supply to Shelf

Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

Public Health Risk of Antibiotic Use in Food Animals
Public Health Risk of  Antibiotic Use in Food Animals

Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.

Thermal Processing with Food Safety in Mind
Thermal Processing  with Food Safety in Mind

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Authentication in Seafood
Authentication in Seafood

Mislabeling of seafood may expose consumers to potential food safety risks from certain fish products.

It’s Not All about the Science
It’s Not All about the Science

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.

 

Produce Packers Query FDA Officials about FSMA Proposed Rules

U.S. Food and Drug Administration (FDA) officials provided insight on proposed rules for foreign supplier verification programs and the accreditation of third-party auditors during a Sept. 4 web seminar hosted by the United Fresh Produce Association, The Packer reported Sept. 5.

Cooking Burgers, Do Consumers Always Do the Best Job?
Cooking Burgers, Do Consumers Always Do the Best Job?

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.
 

Challenges and Innovations for On-Farm Bacterial Testing
Challenges and Innovations for On-Farm Bacterial Testing

Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
 

Leafy Green Processing for Ready-to-Eat Salads
Leafy Green Processing for Ready-to-Eat Salads

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
 

Lessons from Canada’s Largest-ever Meat Recall
Lessons from Canada’s Largest-ever Meat Recall


Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

Genetically Modified Foods: Why All the Fuss?
Genetically Modified Foods: Why All the Fuss?

Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.        


 

When STEC Are Your Target, Where Do You Aim?
When STEC Are Your Target, Where Do You Aim?

Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.

More Results: