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
- Public Health Risk of Antibiotic Use in Food Animals
Food animal agriculture is working to reduce its contribution to the antibiotic-resistance problem.
- Delivering Quality Nutritional Products from Supply to Shelf
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
- Thermal Processing with Food Safety in Mind
Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.
- Authentication in Seafood
Mislabeling of seafood may expose consumers to potential food safety risks from certain fish products.
- It’s Not All about the Science
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.
- Produce Packers Query FDA Officials about FSMA Proposed Rules
U.S. Food and Drug Administration (FDA) officials provided insight on proposed rules for foreign supplier verification programs and the accreditation of third-party auditors during a Sept. 4 web seminar hosted by the United Fresh Produce Association, The Packer reported Sept. 5.
- Cooking Burgers, Do Consumers Always Do the Best Job?
We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.
- Challenges and Innovations for On-Farm Bacterial Testing
Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
- Leafy Green Processing for Ready-to-Eat Salads
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
- Lessons from Canada’s Largest-ever Meat Recall
Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.
- Genetically Modified Foods: Why All the Fuss?
Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.
- When STEC Are Your Target, Where Do You Aim?
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
- Raw Produce Field Sampling for Biological Risks
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- USDA Proposal to Availability of Labels for Meat and Poultry Products
This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.
- Bottled Water Regulation and the FDA
Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
- What’s in This Stuff? An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements
The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.
- Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.
- The Coming Storm in the Spice Industry
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
- The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.
- Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
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