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Home » Publications » Food Safety Magazine

Our Publications

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Food Safety Magazine

Food Safety March 2021

February/March 2021

Check out the February/March edition of Food Safety Magazine, where we explore the answers to the question: Has COVID changed consumer perceptions of food safety? Also, we discuss justification of product run times, environmental monitoring, public health, pest management, printing inks in food packaging and much more!

  • Cover Story
  • Features
  • Columns

Cover Story

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flying food

COVID-19 and Views on Food Safety

What’s Changed and What You Should Know Going Forward
Joseph Clayton Tamika Sims Ph.D. Ali Webster Ph.D., R.D.
February 26, 2021

The coronavirus disease (COVID) pandemic has impacted the attitudes of consumers towards food safety despite the lack of evidence that food or food packaging is a source of coronavirus infections.


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Features

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Citrus fruit slices
COVID-19

The Nexus of COVID-19 and Food Safety

Robert A. Norton Ph.D. Emefa Monu Ph.D.
February 26, 2021

Is coronavirus transmission by food or food packaging a valid concern? Here’s what we know and what we should be doing in the current absence of clear causality. 



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fork tablet knife on wood
Delivery

Is It Time for Third-Party Delivery Platforms to Help Make the Rules?

Michael Kalish Charlie Kalish
February 26, 2021

It may be time for the leading third-party food delivery platforms to establish a single, reasonable food safety standard, as current rules largely exclude these services from regulation.



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Columns

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people holding one another

Public Health: Back to Basics: Having Each Other’s Backs

Jason P. Bashura M.P.H., RS
Barbara vanrenterghem headshot original 200
Barbara B. VanRenterghem, Ph.D
February 26, 2021

The new article series takes a closer look at those public health lessons learned that often fly under the radar.


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food packaging
Packaging

The Use of Printing Inks for Food Packaging in the United States

George G. Misko Esq.
February 26, 2021

The U.S. Food and Drug Administration is reviewing its requirements for printing ink components that are used for the noncontact side of food packaging.



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food factory
Sanitation

How and Why Environmental Monitoring Programs Add to the Bottom Line

Jeffrey L. Kornacki Ph.D.
February 26, 2021

Environmental monitoring programs, when performed properly, can reduce the price of nonconformance, adding to a food processor’s bottom line.    



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Testing

Guilty Until Proven Innocent: Presumption of Positivity and the Presumed Problem of Nonconfirmable Presumptives in Food Pathogen Diagnostics

Daniel R. Demarco Ph.D.
February 26, 2021

The rate of nonconfirmable presumptives in food pathogen diagnostics has increased significantly in recent years. We explore the reasons why in this article.



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blocks that say 2021
Food Safety Insights

2021: What Changes of the Past Year Are Likely to Stick?

Bob Ferguson
February 26, 2021

We convened a select group from our Editorial Advisory Board to tell us what they think 2021 may have in store for us and some thoughts—and maybe predictions—on what we may or may not see in the next 2–5 years.


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rat
Pest Control

Integrated Pest Management in Food Manufacturing Facilities

Duane Grassmann
February 26, 2021

There are significant differences between “pest control” and “integrated pest management” for your food safety program.



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potato chips on a conveyor
Processing

Justification of Run Time: How to Determine and How to Extend

Stephanie Nguyen Nancy Dobmeier CQA, CHA David Albrecht
February 26, 2021

How long do your production lines run before executing a sanitation event and do you have the necessary documentation to justify the run times?



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Eggs.jpg
Eggs

Egg Production: Clean from the Start = Success at the Finish!

Christine Alvarado Ph.D. Deana Jones Ph.D.
February 26, 2021

To produce safe, high-quality eggs or egg products, you must start with clean equipment and a clean facility.


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responsible animal health
Spotlight

One Health Certified™: The New Animal Protein Certification Program

Kristine Johansen Ph.D., M.B.A. Paul Plummer, D.V.M., Ph.D., DACVIM, DECSRHM
February 26, 2021

One Health Certified™ is a voluntary food-animal certification open to all producers who want to demonstrate to consumers their commitment to responsible and transparent animal care practices.


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Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

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Browse our Buyers Guide for leading vendors, suppliers, manufacturers and service providers of food safety solutions on how to monitor, defend and solve safety issues around food and beverage products and processes.

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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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Poll

Food Safety Culture

Would you say your company has a strong food safety culture?
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Products

Trends in Food Safety and Protection

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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