Food Safety Magazine

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

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.

Laboratory techniques for the detection and quantification of chemicals in nonalcoholic beverages are essential to identify potential health risks.

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.

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

FDA’s goal is to develop preventive controls and specific actions that can be followed all the way down to the farm level and throughout the supply chain.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.

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

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.

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

Mission Foods embraces food safety from the top down in a company-wide culture.

Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.