Food Safety Magazine

April 16, 2019

April/May 2019

April/May 2019
April 16, 2019
Unsung Heroes: State and Local Public Health Officials Innovating in Outbreak Investigations
Unsung Heroes: State and Local Public Health Officials Innovating in Outbreak Investigations

This article highlights the dedication of local and state outbreak investigators in their localized health and agriculture agencies.

April 16, 2019
Food Safety = Culture Science + Social Science + Food Science
Food Safety = Culture Science + Social Science + Food Science

Developing a strong food safety culture depends on the application of food science with social and cultural sciences.

April 16, 2019
Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project
Progress in STEC Control: The USDA-NIFA STEC Coordinated Agricultural Project

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

April 16, 2019
Whey Powder and Food Safety Risks: A Lesson in Validation and Verification
Whey Powder and Food Safety Risks:  A Lesson in Validation and Verification

Retail snack products in the U.S. market were recalled because they all contained whey powder that was possibly contaminated with Salmonella.

 

April 16, 2019
Recent Support of Proposition 65 Exemption for Coffee Reinforces Need for Science-Based Nutrition Information
Recent Support of Proposition 65 Exemption for Coffee Reinforces Need for Science-Based Nutrition Information

More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy

April 16, 2019
Reduced Moisture Design & Sanitation: Best Practices
Reduced Moisture Design & Sanitation: Best Practices

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

April 16, 2019
Cleanup during a Norovirus Outbreak in a Foodservice Establishment
Cleanup during a Norovirus Outbreak in a Foodservice Establishment

The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

April 16, 2019
What Industry and FDA Are Thinking about FSMA Implementation – Part 1
What Industry and FDA Are Thinking about FSMA Implementation – Part 1

The Food Safety Modernization Act and the resulting regulations and requirements have had an impact on how processors conduct their operations.

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