Contamination Control

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Given the potentially fatal consequences of an undeclared allergen, relying on food labels to ensure the safety of allergic consumers may not seem sufficiently protective.

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Sanitation is a key component of the allergen program for companies that make products with different allergen profiles in the same facility.

Could coronavirus be an emerging food safety issue? Here's what you need to know.

The new gluten-free labeling rule doesn’t include testing requirements to validate that products are gluten free. Are certification standards the answer?

Issues related to microbiology, environmental monitoring, and pathogen control still occupy a primary focus for the coming year in food safety.

Livestock in the U.S. have no genetic experience with and no resistance to transboundary infections, which can cause death among all infected animals.  

From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.

The risks posed by edible insects as food depend on the species of insect, the feed they consume, the environment they inhabit, and the production and processing methods adopted.

A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group