Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.
For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.
Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.
Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.
An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.
Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges
When we debate how animals should be treated, we are also debating the safety of our food.
Top of the line CIP systems and sanitizers can win top honors for safety and quality.
The dairy industry in particular has a long history of cooperation and setting standards.
Approaches to egg safety in retail food establishments are presented and discussed.
Radlo Foods describes their innovative approach to egg safety.
As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
A case study of the innovative food safety approach used at Primera Foods.
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.
Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.
An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.