One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.
During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.
The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.
The basic goal of toxicology is to elucidate the magnitude of the expression of a particular hazard along the continuum of exposure.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.
HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
Food allergies are a real and growing public health issue.
Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.
It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.