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

Dairy Industrywide Food Safety Collaboration Aims to Protect the Public
Dairy Industrywide Food Safety Collaboration Aims to Protect the Public

The dairy industry in particular has a long history of cooperation and setting standards.

The Evolution of Traceability in the Meat & Poultry Industry
The Evolution of Traceability in the  Meat & Poultry Industry

Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.

Meeting the Challenges of Produce Supply Chain Safety
Meeting the Challenges of Produce Supply Chain Safety

Edith Garrett, a fresh produce industry insider, discusses the challenges facing the produce industry.
 

Egg Safety: Avoiding Shell Shock at Retail
Egg Safety: Avoiding Shell Shock at Retail

Approaches to egg safety in retail food establishments are presented and discussed.

 

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.

Snacking: A Booming Trend in the American Lifestyle
Snacking: A Booming Trend  in the American Lifestyle

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

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.

 

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.

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

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

Food Safety Challenges in the Dairy Industry
Food Safety Challenges in the Dairy Industry

Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Sanitation in the Deli: Contamination-prone Equipment
Sanitation in the Deli: Contamination-prone Equipment

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

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