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.
Monitoring and maintaining the integrity of the food supply is a tough job; government agencies and food safety systems do it admirably under some very challenging circumstances.
As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.
Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
The Food Safety Modernization Act mentions that finished product testing will be part of the food safety system.
In the food industry, chemicals are routinely used to sanitize and disinfect product contact surfaces.
The Food Safety Modernization Act builds on existing law, instead of creating or replacing old laws, expaning inspectors’ powers to evaluate hazards countless products.
Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.