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Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.

Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.

Conducting a microbial challenge study can provide valuable information to food processors.

EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.