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Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Some of the evolving key provisions in the Produce Safety Rule are discussed, along with the ongoing public discussion between FDA and members of the food industry.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

The dairy industry in particular has a long history of cooperation and setting standards.

Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.

On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?  

The market for healthy and functional foods and beverages represents a tremendous growth opportunity for food processors and manufacturers.