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Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

A Q&A with Arla Foods Ingredients about food safety and quality concerns surrounding high-protein snack bars.

Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.

Antimicrobials can be used during multiple steps of poultry processing to create a multi-hurdle approach to minimizing contamination.

As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.

The Biosart® 100 Monitor system, a Sartorius Biotech product that is distributed by Weber Scientific, has been designed specifically for the detection and enumeration of microorganisms potentially present in food, beverages and water. It is a membrane filtration system that is the microbiological method of choice for many customers testing fluid product, particularly for brewing, juice, soft drink and potable water laboratories.

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

Can products be made safely in the home for sale at farmers’ markets? Verifying the types of foods that are low risk and can be made safely in an uninspected home can be challenging.

 The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.