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Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.  

The safety of imported and domestic fruits and vegetables is a priority for the U.S. Food and Drug Administration (FDA). This article will discuss recent activities the agency has initiated to assure that consumers receive safe produce.

As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.