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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.

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Laboratory techniques for the detection and quantification of chemicals in nonalcoholic beverages are essential to identify potential health risks.

Low-acid aseptic beverage systems represent a highly complex sector of the food industry and benefit by the use of effective food safety systems.