Chemical

Chemical testing and analysis examine the artificial or undesired chemicals that may make their way into food and water, including those from agricultural practices, food processing, or packaging.

ARTICLES

EFSA Publishes Annual Report on Pesticide Residue Levels in Food

Bailee Henderson

April 5, 2022

The European Food Safety Authority (EFSA) has published its 2020 EU report on pesticide residue levels in food, including a dietary risk assessment.

The Growing Challenge of Safe Water for Use in Food Processing Operations

Larry Keener, CFS, PA, PCQI

August 17, 2020

Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.

Cannabis Edibles: Current Food Safety Practices

Food Safety Magazine

June 24, 2020

A Cannabis edibles panel identifies industry best practices and challenges as this growing market moves forward.

Simplifying Olive Oil Analysis

Thermo Fisher Scientific

March 17, 2020

Discover how using a charged aerosol detector can help olive oil producers identify adulterated product.

The ABCs of CBD

Kathleen Sanzo

October 17, 2019

The marketplace is filled with cannabidiol-based products in consumables and consumer products such as supplements, foods (human and animal), cosmetics, and beverages.

Using APGC to Improve Food Contaminant Monitoring

Tania Portolés

December 14, 2018

As a result of the changing regulatory landscape, there is need for more accurate identification and quantification of contaminants in environmental and food-related samples.

Allergen HACCP Program Case Study

Bia Diagnostics

October 1, 2018

Bia Diagnostics is available to assist all organizations with their Hazard Analysis and Critical Control Points plans for food allergen screening and label verification.

Have Your Natural Ingredients Been Adulterated?

Jasmine Garside Anna Lykkeberg

June 20, 2018

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations

Larry Keener, CFS, PA, PCQI

June 15, 2017

Could silver offer an alternative antimicrobial food additive?

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

Eric Moorman Hal King, Ph.D.

December 1, 2016

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

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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.

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.

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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Food Safety Culture

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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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Chemical
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ARTICLES

EFSA Publishes Annual Report on Pesticide Residue Levels in Food

The Growing Challenge of Safe Water for Use in Food Processing Operations

Cannabis Edibles: Current Food Safety Practices

Simplifying Olive Oil Analysis

The ABCs of CBD

Using APGC to Improve Food Contaminant Monitoring

Allergen HACCP Program Case Study

Have Your Natural Ingredients Been Adulterated?

Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

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Chemical
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