Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.
Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.
Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.
It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables
A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.
The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.