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The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

When we debate how animals should be treated, we are also debating the safety of our food.  

Speculation on how the Food Safety Modernization Act (FSMA) will affect domestic fish producers and importers is offered.

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

The California LGMA is a food safety program that was created 5 years ago to protect public health by establishing a culture of food safety on leafy greens farms.  

Powdered food products are mixtures of different ingredients that have unique challenges for food safety and quality.

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.