Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.
Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.
Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
New FDA initiatives focus on allergens in 2001.