N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.  

Implementing tried-and-true food safety programs will reap tremendous outcomes for food safety along the supply chain.  

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

What the term “natural” means on your food product label: What is your liability?

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  

“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?