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.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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.
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.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.
Increased attention has been given to diacetyl and its potential role in causing a rare lung disease in hundreds of workers in microwave popcorn factories.
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.