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

FDA’s “Tentative” Determination Regarding Trans Fat: A Food Safety Assessment
FDA’s “Tentative” Determination Regarding Trans Fat: A Food Safety Assessment

The U.S. Food and Drug Administration (FDA) has taken the first step in a process that will likely ban the use of trans fats in most if not all processed foods. What are the food safety implications?

 

Is Raw Milk Increasing Risk in Our Food Supply?
Is Raw Milk Increasing Risk in Our Food Supply?

Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.

A Close Look at Coffee Safety: Shelf Life from Bean to Cup
A Close Look at Coffee Safety: Shelf Life from Bean to Cup

Food safety depends on each step of the process from the choice of coffee bean to the sanitation of the roasting equipment.

 

Public Health Risk of Antibiotic Use in Food Animals
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
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 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
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
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?
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
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
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
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?
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?
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
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.

Innovations In Technology: Promising Food Safety Technologies
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
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.

The Case for Validating Cooking Instructions
The Case for Validating Cooking Instructions

The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.

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