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.
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.
Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.
Processors should conduct an audit of the water and plumbing systems.
There is work to do to help the public understand livestock production and the practices associated with it.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
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.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.