Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.
The 2005 FDA Food Code was known to be a model of food safety for retail operations.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.
Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.