Process Control

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The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.

Are you providing meaningful, regulation-compliant information on your food product labels?  

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

The requirements specified for adhesives place more of the burden of regulatory compliance on the manufacturers of food packaging that contains adhesives and manufacturers of the finished food product.  

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

Will congressional bills addressing consolidation of food safety enforcement in a single federal agency and a national standard for labeling of genetically modified organisms (GMOs) get enough bipartisan support to pass? You decide.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.