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.
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
Industry leaders confirm the importance of food safety culture at the point of food distribution.
This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
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.
Could silver offer an alternative antimicrobial food additive?
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.
Can biopreservatives answer the call for “clean” labels?
Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.
We look at whether the food industry is aligned with the FDA on FSMA.