Food Safety Magazine

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Increased attention has been given to diacetyl and its potential role in causing a rare lung disease in hundreds of workers in microwave popcorn factories.

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
 

FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
 

Testing the quality parameters of food products is critical to the brand of a food business.

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

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.

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.

To analyze a large number of samples whose pesticide treatment is unknown, FDA uses analytical methods capable of simultaneously determining a number of pesticide residues.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

Standardized practices and procedures are the backbone of a laboratory and ensure consistent and reliable results.

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Perhaps no term in food science has gained a worse reputation than the word fat. Let’s take a look at the facts.

The challenge for all of us is to keep up with the changing nature of chemical hazards.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.