Processors must use the latest advances in food processing technologies to control contamination of food products.

The risks posed by edible insects as food depend on the species of insect, the feed they consume, the environment they inhabit, and the production and processing methods adopted.

High-pressure processing is a nonthermal pasteurization method that is experiencing broader food safety applications.

Ultraviolet-C light is a nonthermal treatment offering packaging flexibility.

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

We speak with Jeff Williams, the Chairman of the Cold Pressure Council, on the group’s launch of the HPP consumer seal for verified cold pressure-processed foods and beverages.

Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.

New devices, so-called electronic noses, have been described as both a cost-effective and a timesaving substitute for the determination of shelf life, food quality and origin.

There are many misperceptions about the safety and recycling of foodservice industry items made of expanded polystyrene foam.

Does your food safety system employ a systems engineering approach? If not, maybe it should.