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As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

Legitimate public health concerns exist about the safety of aquacultured foods.  

Maintaining consumer acceptance of fresh-cut fruits and vegetables after processing and throughout distribution is a challenge to the produce industry.

Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.

Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.

Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.

FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.

Radlo Foods describes their innovative approach to egg safety.