Food Type

RSS

Manipulating food additives at the nanometer level can affect the bioavailability and nutritional value of food.  

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.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Coffee producers were alarmed by a court decision requiring a cancer warning in California; will your product be next?

The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

We speak with Jeff Williams, the Chairman of the Cold Pressure Council, on the group’s launch of the HPP consumer seal for verified cold pressure-processed foods and beverages.

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

A recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?