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Improved microbiological safety of food may be attained by using irradiation in the production of several types of raw or minimally processed foods.

Teamwork and preparation are necessary to meet the constant and enormous challenges of producing safe food as well as passing a food safety audit with flying colors.

Increased attention has been given to diacetyl and its potential role in causing a rare lung disease in hundreds of workers in microwave popcorn factories.

A stepwise approach for appealing FSIS noncompliance judgments is provided.  

To obtain approval for a new food contact substance, a manufacturer is required to submit a food contact notification at least 120 days prior to the marketing of the substance.

If all aspects of the food industry can agree that food safety is not a competitive advantage, then leveraging food safety data in a collaborative environment will improve operations.

The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.

Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis.

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.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.