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

Listeria monocytogenes: Controlling the Hazard in RTE Meat and Poultry Processing Environments
<i>Listeria monocytogenes:</i> Controlling the Hazard in RTE Meat and Poultry Processing Environments

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

Produce Safety: FDA Reaches Out to Producers and Packers
Produce Safety: FDA Reaches Out to Producers and Packers

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.

Produce GAP Standards: Harmonizing Food Safety
Produce GAP Standards: Harmonizing Food Safety

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
 

Storage Considerations for Opened Packages of Ready-to-eat Meats
Storage Considerations for Opened Packages of Ready-to-eat Meats

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

Ensuring Safe Produce from Farm to Fork in Europe
Ensuring Safe Produce from Farm to Fork in Europe

Rapid globalization has added to the complexity of the food supply chain, making issues like food safety, quality and logistics even more complicated than before.
 

Analysis of Antioxidant Properties of Popular Beverages
Analysis of Antioxidant Properties of Popular Beverages

 

 

 

Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

A Real-life Food Defense Challenge: Bulk Milk Transportation
A Real-life Food Defense Challenge: Bulk Milk Transportation

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Protecting Your Food Supply: A Practical Approach
Protecting Your Food Supply: A Practical Approach

Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?

Exploring Implications of Mandatory Safety Standards
Exploring Implications of Mandatory Safety Standards

Scientific research and risk analysis can be lengthy processes, and situations may arise, such as outbreaks, in which interim measures may need to be adopted quickly.

Harmonization of Global Regulations in Ready-to-Eat Foods
Harmonization of Global Regulations in <br>Ready-to-Eat Foods

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

BSE in the USA Redux: How Mad Are We Getting?
BSE in the USA Redux: How Mad Are We Getting?

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

Fresh Express: Cutting-Edge Food Safety
Fresh Express: Cutting-Edge Food Safety

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

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Color Additives: FDA's Regulatory Process and Historical Perspectives
Color Additives: FDA's Regulatory Process and Historical Perspectives

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.

Top-Notch Nutraceuticals
Top-Notch Nutraceuticals

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

Case Studies in Food Protection: Rhodia Foods
Case Studies in Food Protection: Rhodia Foods

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.

Food and Dairy Lab Finds Rapid E. coli Test Easier To Use
Food and Dairy Lab  Finds Rapid <i>E. coli</i> Test Easier To Use

Food processors sometimes look for alternatives to outsourcing their food safety testing.

 

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