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

Raw Produce Field Sampling for Biological Risks
Raw Produce Field Sampling for Biological Risks

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

USDA Proposal to Availability of Labels for Meat and Poultry Products

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

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.

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.

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.

What’s in This Stuff? An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements
What’s in This Stuff?  An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements

The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.

Bottled Water Regulation and the FDA
Bottled Water Regulation and the FDA

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.

Communicating Food Ingredient Safety in a Fear-Driven Environment
Communicating Food Ingredient Safety in a Fear-Driven Environment

Education around food processing, its safety and benefits, including the role of food ingredients, will be critical to maintaining the high food safety standards achieved in the U.S.

Ingredient Adulteration Undermines Food Safety
Ingredient Adulteration Undermines Food Safety

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
 

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.

Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
Mitigation of <i>Listeria monocytogenes</i> in  Ready-to-Eat Meats Using Lactic Acid Bacteria

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

The Coming Storm in the Spice Industry
The Coming Storm in the Spice Industry

This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.

Contemplating Campylobacter Conundrums
Contemplating <i>Campylobacter</i> Conundrums

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.

 

FDA's Role in Traceback Investigations for Produce
FDA's Role in Traceback Investigations for Produce

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Combination Meat Processing Plant Doesn’t Duck Listeria Testing
Combination Meat Processing Plant Doesn’t Duck <i>Listeria</i> Testing

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.

Inhibiting Listeria Growth to Improve Food Safety
Inhibiting <i>Listeria</i> Growth to Improve Food Safety

The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
 

Moving Forward to Achieve Global Listeria Control
Moving Forward to Achieve Global <i>Listeria</i> Control

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
 

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