Check out the April/May 2014 edition of Food Safety Magazine, featuring food allergen recalls, retrofits, assessing and applying thermal characteristics of ready-to-eat products during heat processing, a closer look at egg safety and much more!
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
Most food processing technologies are not novel, but many have innovative applications that may enhance product quality and safety in the years to come.
The food microscopist charged with the laboratory identification of foreign bodies reported from food products will have to use a wide range of techniques in this work.
Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.