There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.
The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.
The Consortium of Food Process Validation Experts is a group of experienced scientists from several land-grant institutions, the U.S. Department of Agriculture Agricultural Research Service and industry that promotes scientifically sound approaches for food process validation.
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food.
The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
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