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Home » Topics » Food Type

Food Type
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The categories of food for which food safety concerns are examined include beverages; dairy and eggs; ingredients; meat and poultry; natural and organic; fresh produce; ready-to-eat (RTE); refrigerated and frozen; seafood and shellfish; plant-based; and alternative proteins.

Topics

Alternative Proteins

Alternative proteins encompass lab-cultivated, cell-based meat, dairy, and seafood, as well as novel methods of producing proteins (e.g., upcycling carbon dioxide).

Plant-Based

Plant-based foods include foods derived from plants that are typically produced and consumed as meat and dairy substitutes.

Beverages

This food category encompasses waters, juices, non-alcoholic, and non-dairy beverages, as well as alcoholic beverages.

Dairy/Eggs

Dairy and eggs include pasteurized and raw animal milk and milk products, as well as shell eggs and egg products.

Ingredients

Ingredients encompass food components, as well as additions to food products such as spices, additives, flavorings, and artificial colorings.

Meat/Poultry

Meat and poultry safety focuses on the slaughter and processing hygiene of cattle, pork, ruminants, and other mammals used as food, as well as chicken, turkey, duck, and other avian species.

Natural/Organic

Natural and organic products contain no artificial ingredients or added colors, and are minimally processed or processed in a manner that does not fundamentally alter the product.

Produce

The safety of fresh-cut produce is of special concern because there is no cooking killstep involved in consumption.

Ready-to-eat

The ready-to-eat (RTE) category includes foods that are assembled from ingredients into fully prepared meals that do not require cooking, chilling, or other preparation prior to consumption.

Refrigerated/Frozen

Refrigerated foods are temperature control dependent and remain fresh between 35 °F and 38°F (1.7 °C and 3.3 °C) for a specified length of time. Frozen foods are prepared or processed fresh and then frozen for future consumption.

Seafood

Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Seafood and shellfish food safety is characterized by a special set of HACCP rules.

ARTICLES

7936 buying alcohol

Case Study: Methanol Poisoning from Adulterated Liquor

Vuong photo copy
Bảo Thy Vương Ph.D.
August 15, 2022

Traditionally, food safety issues associated with alcoholic beverages focus on chemical or physical hazards from the processing line. Intoxication with alcoholic beverages, as it relates to food safety, is less reported in the literature. However, the addition of cheap methanol to illicitly produced liquor—a rising issue in Asia—is increasingly being studied as a food safety and food adulteration issue.


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Mushrooms

Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

Increasing consideration of C. botulinum as a potential pathogen of concern is emerging for fresh-cut vegetables, fruits, and mushrooms
Laurel L. Dunn Ph.D.
August 15, 2022

This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.



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baby chicks

A Critical Look at Reducing the Risk of Salmonella from Poultry—Part 1

There is a need to address Salmonella at pre-harvest, in addition to the current practice of minimizing the risk during processing
Harshavardhan Thippareddi Ph.D. Manpreet Singh Ph.D.
August 15, 2022

Salmonella prevalence has decreased significantly in the past three decades due to processing changes, but human illness cases from Salmonella have not decreased proportionally. To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, and, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages.


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FDA logo full

FDA Releases Paper-Based Agricultural Water Assessment Builder Tool in Spanish, English

August 11, 2022

The U.S. Food and Drug Administration (FDA) has released English and Spanish paper-based versions of its agricultural water assessment builder tool.


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one chicken

Study Explores Temporal Implications of Campylobacter Prevalence of Poultry, Human Outbreaks

August 8, 2022

A recent Swedish study explores the relationship between the incidence of campylobacteriosis and the prevalence of Campylobacter in poultry broilers.


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poultry flock

USDA-FSIS to Study Effect of Poultry Line Speed Waivers on Worker Safety, Eligible Establishments Must Apply for Modified Waivers

August 3, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it will conduct a study about the effect of increased poultry line speeds on worker safety. Establishments that have received a line speed waiver under the New Poultry Inspection System must apply to participate in the study and receive a modified waiver.


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IAFP 2022 predictive modeling

IAFP 2022: Updates on Predictive Modeling for Meat, Poultry

2022 05 18 16 22 52.302 0400
Bailee Henderson
August 1, 2022

A session at the 2022 International Association for Food Protection (IAFP) Annual Meeting discussed recent developments in applications of predictive tools for meat and poultry products.


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cordon bleu

USDA FSIS Declares Salmonella an Adulterant in Breaded, Stuffed Raw Chicken Products

August 1, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.


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low moisture foods

FAO, WHO Rank Low-Moisture Foods by Microbial Risk

July 29, 2022

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”


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USDA FSIS logo

USDA-FSIS and Oregon Sign Cooperative Agreement for State Meat Inspection Program

July 28, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) and the state of Oregon have finalized a cooperative agreement that allow for Oregon’s inspection program to inspect meat products produced for shipment within the state.


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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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