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

Preventing Foreign Material in Red Meat: Measure Twice
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?
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.

Is That a Beet or a Banana? Unwrapping Food Fraud in the Produce Industry
Is That a Beet or a Banana? Unwrapping Food Fraud in the Produce Industry

Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

Food Safety and Cannabis Edibles
Food Safety and Cannabis Edibles

Inaccuracies in labeling and inconsistencies in formulation abound in marijuana-infused edibles. Is federal regulatory oversight needed?

Nanoencapsulated Food Additives: Making a Big Difference
Nanoencapsulated Food Additives: Making a Big Difference

Manipulating food additives at the nanometer level can affect the bioavailability and nutritional value of food.

 

The Importance of Hygienic Zoning to Prevent Product Contamination
The Importance of Hygienic Zoning to Prevent Product Contamination

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Have Your Natural Ingredients Been Adulterated?
Have Your Natural Ingredients Been Adulterated?

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Handling Food Safety Risks in a Retail Bakery
Handling Food Safety Risks  in a Retail Bakery

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

Proposition 65: Effects on Coffee Producers
Proposition 65: Effects on Coffee Producers

Coffee producers were alarmed by a court decision requiring a cancer warning in California; will your product be next?

Latest Research Findings Hit On Produce Safety Priorities
Latest Research Findings Hit On Produce Safety Priorities

The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.

Listeria monocytogenes Finds an Alternate Path to Cross the Gut Wall
<i>Listeria monocytogenes</i> Finds an Alternate Path to Cross the Gut Wall

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

Driving Food Safety with HPP Technologies
Driving Food Safety with HPP Technologies

We speak with Jeff Williams, the Chairman of the Cold Pressure Council, on the group’s launch of the HPP consumer seal for verified cold pressure-processed foods and beverages.

Study Provides Industry Guidance in Determining the Safety of Oats and other Grains
Study Provides Industry Guidance in Determining the Safety of Oats and other Grains

 recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?

Meat Safety: More Than Just E. coli
Meat Safety:  More Than Just <i>E. coli</i>

Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

A New Approach to Solving the Problem of Sprout Safety
A New Approach to Solving the Problem  of Sprout Safety

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

A Closer Look at the Food Safety and Quality Issues Associated with High-Protein Snack Bars
A Closer Look at the Food Safety and Quality Issues Associated with High-Protein Snack Bars

A Q&A with Arla Foods Ingredients about food safety and quality concerns surrounding high-protein snack bars.

Use of Critical Control Points in Florida Seafood HACCP Plans
Use of Critical Control Points in Florida Seafood HACCP Plans

Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.

Antimicrobial Use in Poultry Processing
Antimicrobial Use in Poultry Processing

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering
Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering

As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.

FDA’s Regulation of Color Additives
FDA’s Regulation of  Color Additives

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.

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