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The first mistake many establishments make in recall situations is not consulting with outside regulatory experts in timely manner.

It is unlikely that any romaine lettuce from the Yuma growing region is still available in stores or restaurants due to its 21-day shelf life.

That’s why Watson has just published a Quick Reference Guide on Nutrition. Organized in easy-to-use format, it promises to be valuable to many food industry professionals. This consolidated, single guide offers the latest key facts on nutrients, carbohydrates, proteins, fats, labeling requirements, and dietary guidelines for Americans.   

Micreos, The Netherlands, released the results of a newly published scientific study that found PhageGuard S, a new treatment for Salmonella reduction on food products, to be more effective than lactic acid (LA) and peracetic acid (PAA).

Dr. Brashears is a Professor of Food Safety and Public Health at Texas Tech University.

The Food Safety Summit is well underway in Rosemont, Il! Take a look at the top 7 moments from the show so far!

Kemin experts will be at IFT18 to help food and beverage manufacturers maintain safety and freshness while supporting desired claims, plus they help with ingredient sourcing, handling, processing, and delivery—along with regulatory support. It’s a whole new world of claims out there, and Kemin helps you navigate it to reach your destination.

FDA has not determined where in the supply chain the contamination occurred, and it is not the cause of the whole E.coli outbreak.

Together, EAS and FoodMinds offer a comprehensive team of experts, facilitating a structured approach to the most challenging issues facing the food industry.