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.
Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.
This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
This article will present information on FDA's seafood safety program and describe a new project to promote good aquaculture practices for aquaculture farms.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.
New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.
An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.
The 2005 FDA Food Code was known to be a model of food safety for retail operations.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.