Food Safety Magazine

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

A Different Type of Herd Immunity: The SAFE TO WORK Act in the Meat Processing Industry
A Different Type of Herd Immunity: The SAFE TO WORK Act in the Meat Processing Industry

Could this Act lead to legal action brought by someone claiming they contracted COVID-through a food product produced at a meat processing facility where an outbreak occurred?

Back-to-Back Outbreaks in Frozen and Dried Imported Coconut
Back-to-Back Outbreaks in Frozen and Dried Imported Coconut

Here we explore foodborne illness outbreak investigations related to coconuts, highlight the challenges experienced, and share the food safety lessons learned.

The Convenience of Prepared Foods in the C-Store Industry
The Convenience of Prepared Foods  in the C-Store Industry

Prepared foods are a perfect complement to the C-store industry.

 

 

Animal Health and the Safety of the Food Supply
Animal Health and the Safety  of the Food Supply

The intestinal health of poultry has broad implications for animal welfare, food safety, and environmental impact, as well as for production efficiency

California Evaluates Food Packaging under Its Safer Consumer Products Program
California Evaluates Food Packaging under Its Safer Consumer Products Program

Food packaging manufacturers need to be prepared for the continuation of new laws and regulations banning or restricting food packaging and food contact materials.

Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Allergens: Understanding Dairy Product Labels
Allergens: Understanding Dairy Product Labels

Food labeling can be confusing for individuals with allergies, especially those affected by dairy products.

Solving Food Pathogen Outbreaks and Recalls
Solving Food Pathogen Outbreaks and Recalls

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

Rethinking Future Food Chains: Systems Thinking and the Cascading Consequences of System Failures
Rethinking Future Food Chains: Systems Thinking and the Cascading Consequences of System Failures

Systems thinking is a critically important competency for food safety.

Cannabis Edibles: Current Food Safety Practices
<i>Cannabis</i> Edibles: Current Food Safety Practices

A Cannabis edibles panel identifies industry best practices and challenges as this growing market moves forward.

Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?
Will FSIS Declare 31 Salmonella Serovars Adulterants in Meat and Poultry?

A petition to declare Salmonella an adulterant in meat and poultry products has been filed. The effects could change the meat and poultry industry forever.

Impact of SARS-CoV-2 on the Meat Industry and Food Safety
Impact of SARS-CoV-2 on the Meat Industry and Food Safety

How has the coronavirus pandemic affected the safety of the U.S. meat and poultry supply, and the safety of the thousands of workers in the meat industry?

How the AIJN Code of Practice Helps the Fruit Juice Industry
How the AIJN Code of Practice Helps the Fruit Juice Industry

Adulteration of fruit juice is a widespread problem that can be addressed using the Code of Practice developed by the European Fruit Juice Association.

Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction
Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

Traceability: Myths and Misnomers
Traceability:  Myths and Misnomers

Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.

Petition Asks FSIS to Declare 31 Salmonella Strains as Adulterants in Meat and Poultry
Petition Asks FSIS to Declare 31 <i>Salmonella</i> Strains as Adulterants in Meat and Poultry

What is next for meat and poultry in the wake of this filing and if regulatory changes are forthcoming?

Importing Challenges for Dietary Supplement Firms under FSMA and FSVP
Importing Challenges for Dietary Supplement Firms under FSMA and FSVP

Understanding the applicability of the Food Safety Modernization Act to the dietary supplement industry is another confusing and challenging regulatory issue for an industry still struggling with Current Good Manufacturing Practices.

Is That Tomato Raw or Ready-to-Eat?
Is That Tomato Raw or  Ready-to-Eat?

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Food Safety Priorities and Plans for 2020 – Part 2
Food Safety Priorities and Plans for 2020 – Part 2

Part 2 of what processors expect to focus on in the year 2020.

 

Animal Cell-Culture Food Technology: A New Regulatory Frontier
Animal Cell-Culture Food Technology:  A New Regulatory Frontier

FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.

More Results:

This site uses cookies. By continuing to browse the site you consent to our use of cookies. Learn more. Got it!