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USDA Secretary Perdue and FDA Commissioner Gottlieb have released a joint statement on the regulation of cell-cultured food products from cell lines of livestock and poultry.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.

There is a significant amount of research regarding the potential impact of the use of antibiotics in animal feeds on the occurrence of antibiotic resistance.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

The major safety threats to Cannabis products are bacterial pathogens; these products thus need regulatory guidelines for testing.

Take a look at how Otis Spunkmeyer responded to the deadline to remove partially hydrogenated oils from their food products and the impact on their brand.

Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

As hygiene interventions have evolved, some have been found to be too risky for continuation.