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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?

Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

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.