Food Safety Magazine

February/March 2014

February/March 2014
The Tweeters of Doom: How Social Media Impacts Food Safety and Risk Communication
The Tweeters of Doom: How Social Media Impacts Food Safety and Risk Communication

Social media impacts both food safety and risk communication in today’s global food system.

From One Tweet to a Full-Blown Crisis: Social Media Crisis Management
From One Tweet to a Full-Blown Crisis: Social Media Crisis Management

Companies and organizations in the food industry are taking steps to use social media to help respond to issues and prepare for crisis management.

Why Utilizing Social Media as a Risk Mitigation Tool Is a “Must-Do”
Why Utilizing Social Media as a Risk Mitigation Tool Is a “Must-Do”

ConAgra Foods has been recognized as a company that takes pride in its food safety culture and practices.

Direct-Fed Microbials as Preharvest Interventions in Cattle Production
Direct-Fed Microbials as Preharvest Interventions in Cattle Production

It is well known that beef cattle harbor foodborne pathogens, such as Salmonella and Shiga-toxin producing Escherichia coli, in their digestive tracts.

Trends and Solutions in Combating Global Food Fraud
Trends and Solutions  in Combating Global Food Fraud

Food fraud originated as a way to extend a food’s primary ingredients for added profit.

Food Defense in Food Litigation: A Vulnerability Assessment
Food Defense in Food Litigation:  A Vulnerability Assessment

Outbreaks of foodborne illness illustrate how easily contaminated foods can have a broad health impact before public health authorities can identify and quarantine the source.

February 11, 2014
The Package Label: Food Allergens
The Package Label: Food Allergens

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

February 11, 2014
An Environmental Sampling Approach to Product Risk Assessment
An Environmental Sampling Approach to Product Risk Assessment

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

February 11, 2014
Progress on the ISO 22000 Front
Progress on the  ISO 22000 Front

This article highlights important updates to the ISO 22000 standards.
 

February 11, 2014
An Astronomer’s View of Food Controversies
An Astronomer’s View of Food Controversies

A physical scientist looks at ongoing food controversies: How can scientists help educate the public?

February 11, 2014
Food Safety Insider: Sanitation Solutions
Food Safety Insider: Sanitation Solutions

A collection of articles that describe the primary sanitation challenges facing the food industry and offer tested solutions to meet them.