The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.
A recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.
Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.
Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.
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.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
Powdered food products are mixtures of different ingredients that have unique challenges for food safety and quality.
A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.