There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
The risks associated with mycotoxins occurring in field crops, foods, feeds and animal products impact food safety.
The DNA-based methods such as polymerase chain reaction appear to offer good potential in advancing the technology of rapid microbial detection.
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
Conducting a microbial challenge study can provide valuable information to food processors.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
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 offers a number of advantages over existing food safety technologies in meat production facilities.
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
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.
Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.
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.