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

Potential Use of Edible Nanoscale Coatings for Meat
Potential Use of Edible Nanoscale Coatings for Meat

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Beverages at the Forefront of Innovation in Booming Functional Food Market
Beverages at the Forefront of Innovation in Booming Functional Food Market

A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.

Safety Issues Associated with Nonalcoholic Beverages
Safety Issues Associated with Nonalcoholic Beverages

Laboratory techniques for the detection and quantification of chemicals in nonalcoholic beverages are essential to identify potential health risks.

Development of a Rapid Method for Enumerating Specific Types of Bacteria
Development of a Rapid Method for Enumerating Specific Types of Bacteria

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

Food Packaging Inks and Coatings: Achieving Safety and Compliance
Food Packaging Inks and Coatings: Achieving Safety and Compliance

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

A Simple Introduction to Thermometry and Basic Calibration
A Simple Introduction to Thermometry and Basic Calibration

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

BSE in the USA: How Mad Can We Get?
BSE in the USA: How Mad Can We Get?

Introduction of bovine spongiform encephalitis risk for the food industry.
 

A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk
A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk

Continuous research and education are important components of Chiquita’s overall food safety program.
 

Factoring Safety into Functional Foods
Factoring Safety into Functional Foods

An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.

Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: In Vivo and In Vitro Trials
Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: <I>In Vivo</i> and <i>In Vitro</i> Trials

This study tested SO2 to assess its efficacy against wine spoilage.

The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
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.

Collaborative Spirit Drives Dairy’s Food Safety Commitment
Collaborative Spirit Drives  Dairy’s Food Safety Commitment

The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.

A Closer Look at Egg Safety
A Closer Look at Egg Safety

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing
Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

Egg-cellent Food Safety Strategies at Primera Foods
Egg-cellent Food Safety Strategies at Primera Foods

A case study of the innovative food safety approach used at Primera Foods.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based Foods

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

Juice HACCP Approaches a Milestone
Juice HACCP Approaches a Milestone

An overview of how juice HACCP has helped the industry manage juice safety.

 

Challenges, Progress and Solutions in Produce Safety
Challenges, Progress and Solutions in Produce Safety

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

E. coli O157:H7 Intervention for Use at Retail Level
<i>E. coli</i> O157:H7 Intervention for Use at Retail Level

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

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