A question-and-answer forum presents the current and emerging challenges to the food industry in terms of pesticide residue regulation, testing and practical advice that will aid in the monitoring of pesticide residues on foodstuffs.
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.
Bioengineered products designed to promote human health continue to show up on the radar.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
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.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
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.
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.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
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.