Food Safety Magazine

If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?

Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

When we debate how animals should be treated, we are also debating the safety of our food.

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

The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.

For an effective produce safety program having no kill step, the development of a multihurdle process is essential.

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

For produce producer Earthbound Farm, food safety begins in the field.

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.