Food Safety Magazine

April/May 2015

April/May 2015
Building Food Safety Leaders
Building Food Safety Leaders

The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.

Lot Acceptance Testing for Ready-to-Eat Salads
Lot Acceptance Testing for Ready-to-Eat Salads

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Good Consumer Practices Are Necessary to Further Improve Global Food Safety
Good Consumer Practices Are Necessary to Further Improve Global Food Safety

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

April 6, 2015
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel
Reduction of Shiga Toxin-Producing Escherichia coli Attached to Stainless Steel

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

April 6, 2015
A Closer Look at Food Safety in Canada
A Closer Look at Food Safety in Canada

Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.

April 6, 2015
Codex Alimentarius Commission: Ensuring Food Safety and Nutrition Security for Over 50 Years
Codex Alimentarius Commission: Ensuring Food Safety and Nutrition Security for Over 50 Years

The Codex Alimentarius Commission develops international food safety and nutrition standards in addition to quality standards, guidelines and codes of practice.

April 6, 2015
Food Companies & Food Allergies: Unite!
Food Companies & Food Allergies: Unite!

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

April 6, 2015
FDA Builds Teams to Detect and Prevent Outbreaks
FDA Builds Teams to Detect and Prevent Outbreaks

When the U.S. Food and Drug Administration’s Coordinated Outbreak Response and Evaluation Network began operating in August 2011, it was structured to respond to foodborne illness outbreaks in three interdependent phases.

April 6, 2015
On-Farm Practices of Beef Producers and Processors: What Are the Gaps in Food Safety?
On-Farm Practices of Beef Producers and Processors: What Are the Gaps  in Food Safety?

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?

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