Food Safety Magazine

October/November 2003

October/November 2003
A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Facts and Fallacies About Fatty Acids
Facts and Fallacies About Fatty Acids

Perhaps no term in food science has gained a worse reputation than the word fat. Let’s take a look at the facts.

Transportation: The Squeaky Wheel of the Food Safety System
Transportation: The Squeaky Wheel of the Food Safety System

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

Color Additives: FDA's Regulatory Process and Historical Perspectives
Color Additives: FDA's Regulatory Process and Historical Perspectives

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

Hot Tips for Using and Selecting Portable Thermometers
Hot Tips for Using and Selecting Portable Thermometers

Need a portable thermometer? Find out how to choose exactly what you need.


Opportunities in Modified Atmosphere Packaging
Opportunities in Modified Atmosphere Packaging

Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.

All-Natural Activin Eliminates Salmonella and E. coli
All-Natural Activin Eliminates Salmonella and <i>E. coli</i>

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.