Food Safety Magazine

December 2015/January 2016

December 2015/January 2016
The Harmonization of Food Safety Regulations
The Harmonization of Food Safety Regulations

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

When Consumers and Science Collide
When Consumers and Science Collide

During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.

Point-Counterpoint: The Produce Traceability Initiative
Point-Counterpoint:  The Produce Traceability Initiative

The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

State of an Industry: Salmonella and Bovine Lymph Nodes
State of an Industry: <i>Salmonella</i> and Bovine Lymph Nodes

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

December 7, 2015
Understanding the Difference
Understanding the Difference

The basic goal of toxicology is to elucidate the magnitude of the expression of a particular hazard along the continuum of exposure.

December 7, 2015
HACCP Issues and Impacts
HACCP Issues and Impacts

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

December 7, 2015
Process Water: Going Green Doesn’t Mean Less Safe
Process Water: Going Green Doesn’t Mean Less Safe

Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.

December 7, 2015
How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan
How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

December 7, 2015
Avoiding Allergens: It’s the Right Thing to Do
Avoiding Allergens:  It’s the Right Thing to Do

Food allergies are a real and growing public health issue.

 

High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety
High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety

Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.

December 7, 2015
An Investigational Team Approach to Plant Pathogen Contamination
An Investigational Team Approach to Plant Pathogen Contamination

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.