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Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

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.

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

Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.