New devices, so-called electronic noses, have been described as both a cost-effective and a timesaving substitute for the determination of shelf life, food quality and origin.

Can biopreservatives answer the call for “clean” labels?

Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.

Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

Learn about the new food contamination control applications for high hydrostatic pressure processing.  

The final Preventive Controls for Animal Food rule was established to build an animal food safety system that applies science- and risk-based preventive controls across all sectors of the animal food system.

How does a food producer develop an allergen control plan and minimize the risk of contamination?

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

What does the term “gluten-free” actually mean to processors? To consumers?