Validation, verification and monitoring are critical components of food safety and quality management programs.
Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
The latest technological advancements in microbial contamination control are reviewered.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
There is work to do to help the public understand livestock production and the practices associated with it.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
What has the industry been doing over the past 30 years to make meat safer?
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
The Hazard Analysis & Critical Control Points (HACCP) system as a routine component of a food company’s food safety program and its limitations upon implementation is explored.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.