Food Safety Magazine

Methods

Proficiency Testing: A Laboratory Guide for Confirming Results
Proficiency Testing: A Laboratory Guide for Confirming Results

Tips for laboratories that need to defend their analytical results to their clients are presented.

Modern Tools for Food Ingredient Safety
Modern Tools for Food Ingredient Safety

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.

 

Laboratory Testing: The Price of Bad Data
Laboratory Testing: The Price of Bad Data

While sampling and testing for adulterants can fulfill significant objectives in a food safety program, the implications are profound and often painful if not done properly.

Atmospheric Plasma Technology in the Meat Industry
Atmospheric Plasma Technology in the Meat Industry

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

FDA’s Total Diet Study: Monitoring U.S. Food Supply Safety
FDA’s Total Diet Study: Monitoring U.S. Food Supply Safety

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.
 

On the Fast Track with Rapid & Automated Methods: Where Are We Now?
On the Fast Track with Rapid & Automated Methods: Where Are We Now?

Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.

The Real-World Food Lab: Aligning Priorities and Resources for Success
The Real-World Food Lab: Aligning Priorities and Resources for Success

Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.
 

Current Microbial Concerns in the Dairy Industry
Current Microbial Concerns in the Dairy Industry

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.

Campylobacter: Research Advances in Sourcing the Problem
<i>Campylobacter:</i> Research Advances in Sourcing the Problem

Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.

Two-Party System Assures Premier Pork
Two-Party System Assures Premier Pork

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.

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.

Fung’s Forecast on Rapid & Automated Methods: Where Are We Now?
Fung’s Forecast on Rapid & Automated Methods: Where Are We Now?

An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.

Advances in Biotechniques Used in the Quality Assurance of Food Products
Advances in Biotechniques Used in the Quality Assurance of Food Products

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

Contemplating Campylobacter Conundrums
Contemplating <i>Campylobacter</i> Conundrums

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.

 

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.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

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 Spiral Plating Increase Reproducibility and Cost Savings
Advances in Spiral Plating Increase Reproducibility and Cost Savings

Spiral plating is an ideal tool for both research and quality assurance personnel.

Technology Round-Up: New Frontiers in Pathogen Testing
Technology Round-Up: New Frontiers in Pathogen Testing

A review of the latest advancements in microbial pathogen testing technologies.

 

Salmonella and Campylobacter: A Methods Update
<i>Salmonella</i> and <i>Campylobacter:</i> A Methods Update

This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.

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