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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

isolated egg

PFAS Found in Eggs Laid by Hens That Are Fed Contaminated Feed

February 2, 2023

Danish consumers, especially children, are at risk of significant exposure to per- and polyfluoroalkyl substances (PFAS) from eggs, according to research conducted by the DTU National Food Institute and the Danish Veterinary and Food Administration.


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USDA FSIS logo

USDA-FSIS Highlights Five Ongoing Projects to Advance Food Safety

January 30, 2023

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted several fellowship projects that will advance food safety and help to inform FSIS decision-making.


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ground beef

USDA: 2022 E. Coli Outbreak Shows Importance of Ground Beef Food Safety Best Practices

January 27, 2023

In an after-action review of a 2022 Escherichia coli O157:H7 outbreak linked to ground beef, the U.S. Food and Drug Administration’s Food Safety and Inspection Service (USDA’s FSIS) highlights the importance of improving outreach to food retail stores about best food safety practices for beef that will be ground.


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person ingesting cbd oil

FDA Considering New Regulatory Approach for CBD; Raises Concerns Over CBD in Foods, Supplements

January 26, 2023

The U.S. Food and Drug Administration (FDA) has decided that cannabidiol (CBD) products will not be regulated as a food or supplement, rather, a new approach will be developed. The agency has also denied three consumer petitions requesting that FDA allow the marketing of CBD products as dietary supplements.


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nori up close

Nordic Countries Work Toward Common Approach to Seaweed Food Safety

January 24, 2023

A joint Nordic project has just ended with a report that focuses on the chemical and microbiological hazards associated with seaweed as a food. The project aims to develop a common Nordic approach to seaweed food safety risk management.


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cow getting a shot

The Links between Meat Consumption and Antimicrobial Resistance

Diana Bogueva Ph.D. Dora Marinova Ph.D.
January 24, 2023

The overuse of antibiotics in livestock raised for food can seriously affect human health and fuel antimicrobial resistance by decreasing the effectiveness of medications used for treating bacterial infections. Without effective antimicrobials, common infections will become life-threatening and certain treatments will not be possible.


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salmon jumping upstream in a river

One Serving of Freshwater Fish Equivalent to Drinking PFAS-Contaminated Water for a Month, U.S. Study Finds

2022 05 18 16 22 52.302 0400
Bailee Henderson
January 20, 2023

A recent study has raised alarm bells regarding the levels of per- and polyfluoroalkyl substances (PFAS) in U.S. freshwater fish, with findings suggesting that consuming a single serving of fish could have the same effect as drinking heavily PFAS-contaminated water for a month.


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one pear

Researchers Study Food Safety of Pears in Storage with Metagenomics

January 20, 2023

Virginia Tech researchers in the College of Agriculture and Life Sciences are examining how fresh pears change during storage, and how such knowledge can be used to keep food safety risks low over time.


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dry aging meat

EFSA: Aged Meat as Safe as Fresh Meat, When Done Correctly

2022 05 18 16 22 52.302 0400
Bailee Henderson
January 19, 2023

Aged meat does not carry greater food safety risks than fresh meat when aging is done correctly, according to a new scientific opinion adopted by the European Food Safety Authority (EFSA) that focuses on the microbiological food safety risks of aged meat in comparison to fresh meat and provides recommendations for safe production.


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melting red popsicle

FDA is Petitioned to Ban Red Dye 3 in Food Based on Harmful Health Effects, Children’s Exposure

January 17, 2023

Consumer groups are calling for the use of erythrosine—also known as red dye 3—in foods to be banned, pointing to studies suggesting the food coloring’s carcinogenicity and children’s heightened exposure to the coloring.


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PFAS Found in Eggs Laid by Hens That Are Fed Contaminated Feed

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Events

February 21, 2023

FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels

Live: February 21, 2023 at 2:00 pm EST: The third in this webinar series focuses on an aspect of Core Element 3 of the New Era blueprint, Retail Food Safety Modernization, and its associated foodborne illness prevention strategies.  

May 8, 2023

Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain. 

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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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