When the U.S. Food and Drug Administration’s Coordinated Outbreak Response and Evaluation Network began operating in August 2011, it was structured to respond to foodborne illness outbreaks in three interdependent phases.
Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.
Research shows that a growing number of consumers are open to accepting genetic modification (GM) of foods if the technology used during production results in certain benefits.
Why is traceability suddenly so important? It depends on who you talk to—public health, business, supply chain, consumers—all are key stakeholders in food traceability.
No word strikes more fear in the hearts of individuals in the food industry than “recall.” Advance planning for recalls can save lives and can make the difference in the survival of your company.
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