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

N60—What It Is and What It Is Not
N60—What It Is and What It Is Not

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Japanese Tea: Plan B
Japanese Tea: Plan B

The World Tea Expo brings experts to discuss the consequences of radioactive contamination of tea grown in Japan.

Advances in Honey Adulteration Detection
Advances in Honey Adulteration Detection

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
Latest Trends in Meat Safety:  How Will We Validate Meat Plant HACCP Systems?

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

The Value of Economics in Rulemaking: Examples From “The Egg Rule”
The Value of Economics in Rulemaking: Examples From “The Egg Rule”

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

Managing the Microbiological Safety and Stability of Ready-to-eat Meat
Managing the Microbiological Safety and Stability of Ready-to-eat Meat

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

The Journey to a State of Control
The Journey to a State of Control

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables
An Engineering Approach to Ensuring the Safety of Fresh and Fresh-cut Fruits and Vegetables

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

Organic Coffee Roasters: Ensuring Safe Coffee
Organic Coffee Roasters: Ensuring Safe Coffee

Organic integrity and prevention of contamination and commingling are the basis for many of the requirements in organic coffee production.

Confronting Food Safety Challenges Head-on in Produce
Confronting Food Safety Challenges Head-on in Produce

The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.

Listeria monocytogenes: Controlling the Hazard in RTE Meat and Poultry Processing Environments
<i>Listeria monocytogenes:</i> Controlling the Hazard in RTE Meat and Poultry Processing Environments

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

Produce Safety: FDA Reaches Out to Producers and Packers
Produce Safety: FDA Reaches Out to Producers and Packers

FDA’s goal is to develop preventive controls and specific actions that can be followed all the way down to the farm level and throughout the supply chain.

Produce GAP Standards: Harmonizing Food Safety
Produce GAP Standards: Harmonizing Food Safety

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
 

Storage Considerations for Opened Packages of Ready-to-eat Meats
Storage Considerations for Opened Packages of Ready-to-eat Meats

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

Ensuring Safe Produce from Farm to Fork in Europe
Ensuring Safe Produce from Farm to Fork in Europe

Rapid globalization has added to the complexity of the food supply chain, making issues like food safety, quality and logistics even more complicated than before.
 

Analysis of Antioxidant Properties of Popular Beverages
Analysis of Antioxidant Properties of Popular Beverages

 

 

 

Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

A Real-life Food Defense Challenge: Bulk Milk Transportation
A Real-life Food Defense Challenge: Bulk Milk Transportation

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

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