Chemical Control

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How does a food producer develop an allergen control plan and minimize the risk of contamination?

This study tested SO2 to assess its efficacy against wine spoilage.

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.