Articles Tagged with ''chemicals''

Today, food processors face the dual challenge of achieving sustainability goals and guaranteeing product safety. 

This article discusses the limits of "dry" sanitizers in low-moisture environments in terms of performance, cost, employee safety, and the hidden risks of moisture in hard-to-clean niches.

This article discusses how, in most cases, more microbial reduction comes from cleaning than from sanitizing. 

The U.S. Food and Drug Administration (FDA) is making progress on its planned endeavor to take a closer look at substances added to or otherwise found in food and food contact materials. 

An analysis conducted by German consumer protection group ÖKO TEST demonstrated that bisphenol A (BPA) and bisphenol S (BPS) are often found in pizza takeout boxes and can migrate into pizzas.

On December 19, the European Commission officially adopted a sweeping ban on the use of Bisphenol A (BPA), as well as some other bisphenols considered harmful, in all food contact materials. Industry will be allowed an 18-month transition period.

An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.

As the EU is considering a ban on bisphenol A (BPA) and its analogues in food packaging based on the European Food Safety Authority’s (EFSA’s) recent lowering of its tolerable daily intake (TDI) for the chemical, an international group of academic experts has penned their support for EFSA’s nontraditional risk assessment behind the new BPA TDI, and call on other regulatory agencies around the globe to modernize their risk assessment approaches of endocrine-disrupting chemicals.

The vast majority of food on the market in Canada meets standards for chemical residues, according to a Canadian Food Inspection Agency (CFIA) report summarizing sampling activities conducted in 2020–2021.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has developed an innovative method for beef muscle samples that uses modern chemistry instrumentation for quantifying chemical residues.