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Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.

The Produce Traceability Initiative action plan outlines seven key elements and milestones for implementing the whole-chain traceability process.

Traceability is the key to executing a proactive retrieval of lots implicated in a suspected or identified pathogen-detection event.

Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.

An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.