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.
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 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.
Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.
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 food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.
Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.
Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.