Food Safety Magazine

August/September 2002

August/September 2002
Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

The challenge for all of us is to keep up with the changing nature of chemical hazards.

Key Goals of Emerging Technologies for Inactivating Bacteria
Key Goals of Emerging Technologies for Inactivating Bacteria

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.

Bottled Water Regulation and the FDA
Bottled Water Regulation and the FDA

Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.

A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers
A Rational Approach to Using and Selecting Hard Surface Dissinfectants and Sanitizers

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.

HACCP: A View to the Bottom Line
HACCP: A View to the Bottom Line

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

Using PCR to Custom Design a Test Kit
Using PCR to Custom Design a Test Kit

The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.