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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.  

The requirements specified for adhesives place more of the burden of regulatory compliance on the manufacturers of food packaging that contains adhesives and manufacturers of the finished food product.  

Do restrictions or taxation on food products historically work? What better options may exist to encourage healthy and safe eating behaviors?

Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Food Safety Magazine spoke with Ronald J. Levine, Esq., of Herrick, Feinstein LLP, on his recommendations for handling records management under the Food Safety Modernization Act (FSMA).

A major change to the way data are shared in the food industry is just 1 year away. What do you need to know?

Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state