Food Safety Magazine

Chemical

Carbendazim Residues in Orange Juice
Carbendazim Residues in Orange Juice

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

Beware Diacetyl: The Next Legal Quagmire?
Beware Diacetyl: The Next Legal Quagmire?

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.

New GM Foods Could Shift Risk-Benefit Paradigm
New GM Foods Could Shift Risk-Benefit Paradigm

Bioengineered products designed to promote human health continue to show up on the radar.

Getting Really Rapid Test Results: Advances in Pathogen and Toxin Detection for the Food Industry
Getting Really Rapid Test Results: Advances in Pathogen and Toxin Detection for the Food Industry

The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.

LC/MS Analysis for Melamine and Cyanuric Acid in Foodstuffs
LC/MS Analysis for Melamine and Cyanuric Acid in Foodstuffs

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

Innovations in Analytical Chemistry Instrumentation
Innovations in Analytical Chemistry Instrumentation

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


Chasing “Zero” in Chemical Contaminant Analysis
Chasing “Zero” in Chemical Contaminant Analysis

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

Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)
Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)

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 Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems
The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems

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.

Growers Beware: Adopt GAPs or Else
Growers Beware: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

The Confusing World of Pesticides: A Primer
The Confusing World of Pesticides: A Primer

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.

Dealing With Dioxin: The State of Analytical Methods
Dealing With Dioxin: The State of Analytical Methods

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.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Advances in Honey Adulteration Detection
Advances in Honey Adulteration Detection

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

Technological Analyses: Adding Value for the Food Industry
Technological Analyses: Adding Value for the Food Industry

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

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

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

Facts and Fallacies About Fatty Acids
Facts and Fallacies About Fatty Acids

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

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