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.
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.
The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.
Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.
The Codex Alimentarius Commission develops international food safety and nutrition standards in addition to quality standards, guidelines and codes of practice.
The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.
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.
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?