Process Control

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The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.

As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Salmonella spp. are the leading cause of foodborne bacterial diseases in many countries.  

Monitoring water activity is a Critical Control Point for many food industry operations.

As part of the public health mission to keep food safe, the U.S. Food and Drug Administration (FDA) is increasing its activity on food allergen awareness. FDA’s 2001 allergen priorities for the Center for Food Safety and Applied Nutrition (CFSAN) describe new initiatives.  

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.