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    From Benchtop to Scale-Up: Food Safety Considerations for New Product Development

    New products go through a seemingly straightforward yet challenging product development process from benchtop to pilot testing to final commercial launch, with a lot of moving parts. Also, innovative products, new processing technologies, complex government regulations, and consumer demand for products free of preservatives and chemicals have made developing new products increasingly challenging from a food safety perspective. Although food safety is an integral part of the process, it is often overlooked in these initial developmental stages due several reasons, including the lack of food safety understanding among product development scientists, a disconnect between product development and quality assurance departments, ambiguity in regulations regarding new ingredients, etc. This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.
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    Rapid Testing Methods—Processor Preferences

    Ongoing debates about the use of rapid microbiological test methods in food safety have led to the rise of many questions about the future of this type of testing. This column will explore which methods are being used, food processors' views on what attributes of the tests are most important, how fast is fast enough, and what even faster tests would enable them to accomplish. It also explores where the growth may continue and whether rapid methods used in commercial labs will continue to drive growth, or if a plateau is likely. Growth in regions outside of the U.S. and Europe will also be examined, along with whether rapid testing technology is evolving to the point where it may be acceptable to bring back the analysis to an in-plant lab.
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    Beneficial AI: Safe, Secure, and Trustworthy Artificial Intelligence for Food Safety

    This article explores the benefits offered by "beneficial" artificial intelligence (AI) as applied to the food and beverage industry and specifically to food safety practices. It discusses relevant elements of President Biden's October 2023 Executive Order on the Safe, Secure, and Trustworthy Development and Use of Artificial Intelligence, as well as the Department of Defense's June 2023 Data, Analytics, and Artificial Intelligence Adoption Strategy, and what these documents mean to AI applications in food safety.
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    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to know and adhere to a set of rules that address food safety, basic sanitation, and safety. This includes all staff and visitors of all kinds—customers, regulators, auditors, salespeople, and others. Plant rules for staff and visitors comprise elements of good hygiene culture and exist to minimize the potential for cross-contamination of foods, equipment, or utensils. Some of these elements have other roles, such as personal safety.