A Q&A with Lindsey Yeakle, the Gluten-Free Food Service Program Manager, Food Safety, at the Gluten Intolerance Group about the current challenges for those with gluten allergy and sensitivity.
A mysterious outbreak in October 2007, which affected about 450 people of all ages, was traced to table salt in which sodium chloride somehow had been replaced by sodium bromide, suggesting that food should be considered as a potential vehicle until it can be explicitly ruled out.
Will regulators take a closer look at the issue of food contamination by per- and polyfluoroalkyl substances (PFAS) in the future? It's a definite possibility.
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.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.
Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.
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