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International Regulations on Genetically Modified Organisms in Food

May 17, 2016
The regulation of genetically modified organisms in food has gone through an evolution of its own over the years.
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Case Study Q&A: Seafood Safety

April 6, 2016
Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.
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Polyethylene Terephthalate: The Safety of Bottled Water

April 1, 2016
Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.
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Contemplating Campylobacter Conundrums

April 1, 2016
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  
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Natural or Unnatural—That Is the Lingering Question

March 1, 2016
“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?
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Safety Is a Cornerstone of Ingredient Sustainability

February 10, 2016
Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.
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Distribution of Chlorpyrifos Residues in Citrus Fruits

Sebastian Bihl Francisco Ferrer Juan Cassinello J.-Peter Krause Udo Lampe
February 10, 2016
During production and the postharvesting process of citrus fruits in conventional agriculture, residues of postharvest protectants as well as pesticides can be found in detectable concentrations.
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Trans Fats: Current Scientific Update

February 1, 2016
Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.
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Is My Sushi Safe? Why Government Regulation Is Coming to Sushi

December 1, 2015
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.  
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State of an Industry: Salmonella and Bovine Lymph Nodes

December 1, 2015
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.
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