An overview of how juice HACCP has helped the industry manage juice safety.
Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables
An exclusive interview with Elsa A. Murano, Ph.D., Under Secretary for Food Safety, U.S. Department of Agriculture, presents new USDA initiatives for food safety.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.
The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.
Effective food safety and nutrition policies improve public health without imposing unnecessary costs on industry or the public.
FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.
This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.
FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.