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
- Meeting the Challenges of Produce Supply Chain Safety
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Edith Garrett, a fresh produce industry insider, discusses the challenges facing the produce industry.
- The Year of the Recall Response
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The year 2007 was a banner year for food-related recalls, and 2008 promised to be even worse.
- Bottled Water Regulation and the FDA
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Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
- BSE in the USA Redux: How Mad Are We Getting?
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The first article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.
- An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
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Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
- An Integrated Approach to Food Quality and Safety: A Case Study in the Cookie Industry
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Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.
- An FDA Update on Egg Safety
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Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
- Organic Coffee Roasters: Ensuring Safe Coffee
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Organic integrity and prevention of contamination and commingling are the basis for many of the requirements in organic coffee production.
- How to Appeal FSIS Noncompliance Records
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A stepwise approach for appealing FSIS noncompliance judgments is provided.
- Poultry Safety in an Ever-Changing World
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Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.
- Harmonization of Global Regulations in Ready-to-Eat Foods
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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
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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?
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Introduction of bovine spongiform encephalitis risk for the food industry.
- Quality Assurance and Food Safety of Powdered Ingredients
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Powdered food products are mixtures of different ingredients that have unique challenges for food safety and quality.
- 7 Simple Rules for Effective and Hygienic Dry Goods Storage
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The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.
- FSMA Era Opens with Uncertainties for Seafood
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Speculation on how the Food Safety Modernization Act (FSMA) will affect domestic fish producers and importers is offered.
- Egg Safety: Avoiding Shell Shock at Retail
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Approaches to egg safety in retail food establishments are presented and discussed.
- Making the Case for Caging: Improvements in Egg Safety and Animal Welfare
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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
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Managing risk is part of managing both food safety and quality in the production of poultry.
- A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk
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Continuous research and education are important components of Chiquita’s overall food safety program.
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