Could silver offer an alternative antimicrobial food additive?
Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.
The National Environmental Health Association has released new auditor credentials that will help meet the new food safety auditing requirements mandated by the Food Safety Modernization Act.
The final GRAS (generally recognized as safe) rule specifies the process for submitting a GRAS notice and the information that should be included.
The Consortium of Food Process Validation Experts is a group of experienced scientists from several land-grant institutions, the U.S. Department of Agriculture Agricultural Research Service and industry that promotes scientifically sound approaches for food process validation.
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food.
The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”
The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
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?
Being ready for implementation of the Food Safety Modernization Act (FSMA) means creating the right food safety plan, not just relying on your current Hazard Analysis and Critical control Points (HACCP) plan.
Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?
The devil is in the details: What you know may be just as important as what you don’t.
Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.
The Federal Food, Drug, and Cosmetic Act of 1938 defines both food additives and food contact substances.
There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.
The U.S. Food and Drug Administration has now provided guidance and endorsed training regarding compliance. The ball is now in the court of food facilities to comply with the Food Safety Modernization Act (FSMA).