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.
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.
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.
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.
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.