Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.
The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.
Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges
Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.
Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.
Rapid traceability throughout the raw product supply chain is a key component of Birds Eye;s food safety program.
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.