The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
In its long history, Fresh Express has set new standards for food safety and quality in the fresh-cut produce industry.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
As part of the public health mission to keep food safe, the U.S. Food and Drug Administration (FDA) is increasing its activity on food allergen awareness. FDA’s 2001 allergen priorities for the Center for Food Safety and Applied Nutrition (CFSAN) describe new initiatives.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.
To determine whether a food package can be legally marketed around the globe, one must consider many factors related to the packaging of the food item.
Packaging companies are responding to new mandates to prevent contamination or misinformation before the product ever reaches the supply chain.
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.
Improved microbiological safety of food may be attained by using irradiation in the production of several types of raw or minimally processed foods.
Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.
To obtain approval for a new food contact substance, a manufacturer is required to submit a food contact notification at least 120 days prior to the marketing of the substance.
The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.
It is possible to be highly successful with own-label brands.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.