When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
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.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.
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.
As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.
The domestic waterborne transportation industry consists of a broad range of passenger vessels that affects food safety.
The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.
Real-world examples of Rapid Response Teams responding to incidents are described.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
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.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.
FDA’s goal is to develop preventive controls and specific actions that can be followed all the way down to the farm level and throughout the supply chain.
With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.
FDA takes a look at the food safety programs over 2003.