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Adulteration of fruit juice is a widespread problem that can be addressed using the Code of Practice developed by the European Fruit Juice Association.

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.

What is next for meat and poultry in the wake of this filing and if regulatory changes are forthcoming?

Understanding the applicability of the Food Safety Modernization Act to the dietary supplement industry is another confusing and challenging regulatory issue for an industry still struggling with Current Good Manufacturing Practices.

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.

Larger dairy processors recognize the challenge that food safety issues among smaller producers could affect the reputation of the industry overall.  

Although the act of food fraud isn’t something new, the creation and development of a comprehensive food fraud management system are new for the food industry.

Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control