Relevant information to help you comply with your consumers' right to safe food
333 Articles Found
Displaying Page 1 - Records
Scientists Find Myoglobin Improves Cultured Meat
A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...
Three Ways to Thaw a Turkey
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...
Food Analysis Laboratories - An Ally for your ROI
Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.
Your Guide to Salmonella Serotyping
Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)
HACCP vs. HARPC: A Comparison
HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.
Public Food Standards
In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t
4 Steps to Food Safety
Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel
Ecology of Listeria spp. and Listeria monocytogenes - Significance in Dairy Production
The International Dairy Federation has published new guidance outlining additional actions that can be taken in the production process to minimise risk of Listeria contamination in dairy products.
Food in the 21st Century: Challenges in the Food System
As part of our Food in the 21st Century series, we explored in our last article the importance of growing leaders to feed the future. These future leaders must be able to think more holistically as the type and scope of challenges will demand a shift in approach that simultaneous
Know The Why of Food Safety and Become the #SLO
Some days are difficult for us to wake up and do what we are supposed to do, again and again. The mission of a food safety professional is much more than verifying records or monitoring people. Nuno F. Soares introduces the SLO challenge to the food safety professionals...
Page 1 of 34