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.
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.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.