A stepwise approach for appealing FSIS noncompliance judgments is provided.
Improved microbiological safety of food may be attained by using irradiation in the production of several types of raw or minimally processed foods.
FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.
A review of FDA’s notable accomplishments of 2004 is presented.
An interview with Robert E. Brackett, Ph.D., Director, Food Safety and Security Staff, FDA CFSAN, presents the agencies recent initiatives and programs in food safety.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.
FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.
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.
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.
In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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 2005 FDA Food Code was known to be a model of food safety for retail operations.
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.