Food Safety Magazine

Current Issue

Current Issue
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry

Modern food trends create food safety challenges; these, along with changes in consumer food consumption behaviors mandate changes to the food code to protect public health.

 

Radio-Frequency Heating for Low-Moisture Foods
Radio-Frequency Heating for  Low-Moisture Foods

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

The Supply Chain and Food Safety Culture: Distribution
The Supply Chain and Food Safety Culture: Distribution

Industry leaders confirm the importance of food safety culture at the point of food distribution.

Listeriosis: A Grim Reality for the Food Industry
Listeriosis: A Grim Reality  for the Food Industry

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

Tackling Food Fraud on a Global Level
Tackling Food Fraud on a Global Level

Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.

Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations

Could silver offer an alternative antimicrobial food additive?

 

Clean Up That Food! An Update on Sanitizers and Disinfectants - Copy
Clean Up That Food!  An Update on Sanitizers  and Disinfectants

The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.

Using Biopreservation to Meet Natural Additive Needs
Using Biopreservation to Meet Natural Additive Needs

Can biopreservatives answer the call for “clean” labels?

Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.

Validation 2.0
Validation 2.0

Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.

What Industry and FDA Are Thinking about FSMA Implementation
What Industry and FDA Are Thinking about FSMA Implementation

We look at whether the food industry is aligned with the FDA on FSMA.