Process Control

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In the first of this two-part episode of Food Safety Matters, we interviewed professionals from academia, consumer advocacy, and foodservice, live from the show floor of the Food Safety Summit, which took place on May 12–15 in Rosemont, Illinois. We discussed leadership, food additives, leveraging AI for food safety, and more.

With IFFA2025 now behind us, it is a great time to reflect on the crucial role food safety plays in the protein processing industry. 

A study has validated and verified two gas-phase hydroxyl radical processes for inactivating Salmonella and several avian pathogens on poultry hatchery eggs without affecting the egg hatch rate or development of hatched chicks, providing a viable alternative to traditionally used, hazardous and toxic formaldehyde treatments.

In this episode of Food Safety Matters, we speak to industry attorney Alfredo Fernández about what the new Toxic Substances Control Act and emerging state legislation mean for food manufacturers, importers, and businesses regarding compliance with U.S. requirements for per- and polyfluoroalkyl substances (PFAS) in food contact materials and packaging. 

Duravant’s Key Technology and PPM Technologies have jointly introduced a new, fully integrated nut processing line that automates all nut processing steps, from post-shelling to packaging.

Harmonization of precautionary allergen labeling (PAL) requires the acceptance of reference doses for priority allergens. A new study found that PAL based on specific FAO/WHO-recommended thresholds would only elicit mild to moderate reactions in a small proportion of the allergic population.

This article discusses Extended Producer Responsibility (EPR) programs and how the federal government is responding to state activity on EPR, as well as the food safety aspects of EPR packaging program requirements. 

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

A paper authored by experts associated with ILSI Europe asserts that global food safety would benefit from the harmonization of risk assessment protocols for food contact materials used by different regulatory bodies, and suggests a path forward for working toward harmonization.

This article discusses water quality considerations for food and beverage processing, sanitation, and other facility operations.