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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

leafy green close up

Study Demonstrates Listeria Persister Cells’ Susceptibility to Chlorine

May 30, 2023

A recent study has demonstrated the ability of Listeria monocytogenes to develop persister cells under produce packinghouse conditions, as well as persisters’ susceptibility to chlorine treatment where antibiotics fail.


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man drinking lime green drink from bottle

Study of Common U.S. Beverages Find Levels of Toxic Metals That Exceed Standards

May 25, 2023

A study led by Tulane University recently found that some commonly consumed beverages contain levels of toxic metals that exceed federal drinking water standards. The study was conducted to fill knowledge gaps, as there are few peer-reviewed studies examining the contents of U.S. beverages.


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chickens eating feed

FAO Calls for Data on Practices to Replace Antibiotic Growth Promoters in Livestock, Mitigate AMR

May 24, 2023

In an effort to address the growing public health threat of antimicrobial resistance (AMR), the Food and Agriculture Organization (FAO) is seeking data and information on alternative and advanced feed practices in animal agriculture to promote the responsible use of antimicrobials. 


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magnifying glass and white powder

FDA Announces NASEM Study of U.S. Infant Formula Supply, Regulation, Market

May 19, 2023

The U.S. Food and Drug Administration (FDA) has announced that the National Academies of Sciences, Engineering, and Medicine (NASEM) will conduct an independent study on challenges in the U.S. infant formula supply, market competition, and regulation.


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breaded chicken close up

Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken

May 19, 2023

Additional control measures for Salmonella contamination by manufacturers of Not ready-to-eat (NRTE) breaded, stuffed chicken products—such as those proposed by the U.S. Department of Agriculture—could reduce salmonellosis cases associated with such products, according to a recent study from the U.S. Centers for Disease Control and Prevention (CDC).


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eggs against a red background

Researchers Develop Method to Speed Up Salmonella Detection in Shell Eggs

May 12, 2023

Researchers from the Singapore Food Agency’s National Center for Food Science and the National University of Singapore have developed a real-time polymerase chain reaction (PCR) approach for the detection of viable Salmonella Enteritidis contamination in shell eggs, which would accelerate the traditional Salmonella testing process if integrated.


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cake batter dripping from whisk

20-Year Economic Burden of Foodborne Illnesses Linked to Flour as High as $258 Million

May 11, 2023

A recent study, funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA’s NIFA), has estimated the economic burden of foodborne illnesses linked to flour and flour-based food products in the U.S. from 2001–2021 to be as high as $258 million. Salmonella and Escherichia coli were implicated pathogens.


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BIZTRACKS

IFPA Announces Natalie Dyenson as New Chief Regulatory and Food Safety Officer

May 10, 2023

The International Fresh Produce Association (IFPA) has announced Natalie Dyenson as its new Chief Regulatory and Food Safety Officer, effective July 17, 2023.


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pile of shrimp

Scientists Discover How Foodborne Vibrio Infects People, Could Lead to New Treatments

May 10, 2023

Researchers at the University of Texas Southwestern Medical Center have discovered how foodborne pathogen Vibrio parahaemolyticus infects people after eating raw or undercooked shellfish. The findings could lead to new ways to treat illness caused by the enteric bacteria.


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chicken breast and spices

McMaster Researchers Develop Rapid Test for Salmonella Contamination in Foods

May 8, 2023

McMaster University researchers have developed a rapid, inexpensive test for Salmonella contamination in poultry and other food. The test provides accurate results in an hour or less without the need for accessories or a power source.


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June 13, 2023

How to Reduce Expense and Downtime with Proper Facility Management

Live: June 13, 2023 at 11:00 am EDT: Attend this webinar to learn ways to maximize your investment and minimize risk when it comes to plant hygiene and productivity.

June 20, 2023

Food Safety Culture in Restaurants and Grocery Stores: Beyond Theoretical

Live: June 20 at 2:00 pm EDT: In this webinar, this expert panel will focus on the restaurant and grocery store perspectives. Attendees will walk away with actual strategies to immediately improve food safety culture at their organizations. 

June 27, 2023

Expert Insights into Quality 4.0 and Automation for Food and Beverage

Live: June 27, 2023 at 1:00 pm EDT: Join quality experts in the food and beverage industry to learn how digitally enabled quality management enables organizations to deliver superior quality, reducing cost and brand risk.

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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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