International Standards/Harmonization

RSS

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.

Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

Part III of a series exploring the cultural and technical food production issues faced by developing countries.

Part II of a series exploring the cultural and technical food production issues faced by developing countries.

The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.  

The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.