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
- 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.
- 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.
- 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
- 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.
- How Safe Are Snack Foods?
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
- Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
- Global Partnerships in Food Safety
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
- Ingredient Chain of Custody: Impact on Food Safety
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
- A New Era of Food Safety Regulation Begins
Under FSMA, FDA requires preventive controls for food facilities and mandatory produce safety standards for a broad range of farming activities.
- Campylobacter jejuni: Understanding the New Food Superbug
Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.
- Ready-to-Eat Foods: Preserving the Trust of the Consumer
Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.
- Lot Acceptance Testing for Ready-to-Eat Salads
An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.
- Innovations In Technology: Promising Food Safety Technologies
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
- Lessons from the Food Safety Front Line
No matter how hard our industry works, public confidence ultimately depends upon government to determine proper food safety standards and ensure that they are being met.
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