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The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.  

No matter how hard our industry works, public confidence ultimately depends upon government to determine proper food safety standards and ensure that they are being met.

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.