Food Safety Magazine

Low Moisture/Dry

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.        


 

7 Simple Rules for Effective and Hygienic Dry Goods Storage
7 Simple Rules for Effective and Hygienic Dry Goods Storage

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.


Microbiological Sampling in the Dry Foods Processing Environment
Microbiological Sampling  in the Dry Foods  Processing Environment

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Global Partnerships in Food Safety: Education and Training Can Improve the Safety of Spices and Botanical Ingredients
Global Partnerships in Food Safety:  Education and Training Can Improve the Safety of Spices and Botanical Ingredients

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

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.

Quality Assurance and Food Safety of Powdered Ingredients
Quality Assurance and Food Safety of Powdered Ingredients

Powdered food products are mixtures of different ingredients that have unique challenges for food safety and quality.

GMPs in the Snack Food Industry in Latin America
GMPs in the Snack Food Industry in Latin America

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.