Food Safety Magazine

October/November 2009

October/November 2009
Third-party Audits: What the Food Industry Really Needs
Third-party Audits: What the Food Industry Really Needs

There are many different audit formats being used within the food industry, but regardless of which one you choose, the best reason to have an audit is the genuine desire to improve.

Food Safety Challenges in the Dairy Industry
Food Safety Challenges in the Dairy Industry

Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Food Safety Insider: Solutions in Rapid Microbiology
Food Safety Insider: Solutions in Rapid Microbiology

A special section that highlights the latest innovations in rapid microbiological testing methods and services available today.

High-pressure Processing: A Step Toward Sustainability?
High-pressure Processing: A Step Toward Sustainability?

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

Sanitation in the Deli: Contamination-prone Equipment
Sanitation in the Deli: Contamination-prone Equipment

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

The Confusing World of Pesticides: A Primer
The Confusing World of Pesticides: A Primer

To analyze a large number of samples whose pesticide treatment is unknown, FDA uses analytical methods capable of simultaneously determining a number of pesticide residues.