Food Types

The following list is a collection of all articles in the Food Types category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Beverages, Dairy/Eggs, Ingredients, Low Moisture/Dry, Meat/Poultry, Natural/Organic, Produce, Ready-to-Eat, Refrigerated/Frozen, Seafood

Validation of Individually Quick-Frozen Foods: Only one big thing matters most in the IQF vegetable world: cleaning.

Responsible Use of Antibiotics: Are We Making Progress?: Concerns about antibiotic resistance and implications for human health are growing steadily around the world.

Global Efforts to Prevent Antibiotic-Resistant Foodborne Pathogens in Developing Countries: The inappropriate and overuse of antibiotics in food-producing animals has spurred the creation of antibiotic-resistant bacteria.

Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project: The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Whey Powder and Food Safety Risks: A Lesson in Validation and Verification

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.

African Swine Fever Will Accelerate the Transformation of China’s Pork Industry: Ensuring safe pork for consumers in the world’s largest market is one of China’s top priorities in the era of African swine fever.

Science-Based Recommendations for the Production of Safe Fruits and Vegetables in Developing Countries

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.

Reducing Food Safety Risks in Restaurant Operations: How using the right vendors can reduce food safety risks in your operation.

Radiofrequency Pasteurization of Low-Moisture Foods: Critical Process Control Parameters

The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.

Advances in UV-C Light Technology Improve Safety and Quality Attributes of Juices, Beverages, and Milk Products: Ultraviolet-C light is a nonthermal treatment offering packaging flexibility.

High-Pressure Processing during Drying of Fermented Sausages to Enhance Safety and Stability: Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

Adding Cannabidiol to the Menu: While the hemp-derived cannabidiol market presents a substantial growth opportunity for food, beverage, and dietary supplement companies, there is much you need to know.

Frozen Food Safety That Extends From Necessity to Passion: Graeter’s Ice Cream proactively sets an example for industry with true transparency by sharing the company’s four tips for food safety success.

The Evolution of Sanitation and Hygienic Design in Bakeries: The bakery industry is gaining a better understanding that there are hazards associated with its products.

Walking on Eggshells: Do You Know the Risks?: 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.

Antibiotic-Free Production and Broiler Chicken Meat Safety: There is a significant amount of research regarding the potential impact of the use of antibiotics in animal feeds on the occurrence of antibiotic resistance.

Disinfectants and Sanitizers Are Essential to Produce Safety: Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

FDA’s PHO Ban and the Path Towards Reformulation: Take a look at how Otis Spunkmeyer responded to the deadline to remove partially hydrogenated oils from their food products and the impact on their brand.

Preventing Foreign Material in Red Meat: Measure Twice: Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?: As hygiene interventions have evolved, some have been found to be too risky for continuation.

More Results: