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Will restricting FSMA’s regulations from reaching very small food businesses negatively impact food safety?

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.

Are you providing meaningful, regulation-compliant information on your food product labels?  

Food manufacturers and equipment suppliers turn to new solutions for FSMA compliance.

What tools can your company use to plan effectively and logically for increased regulatory scrutiny throughout the supply chain? The answer is education, collaboration, planning and diligence.

Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.  

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.