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

Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.

During production and the postharvesting process of citrus fruits in conventional agriculture, residues of postharvest protectants as well as pesticides can be found in detectable concentrations.

Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.

Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.  

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.

Three safety tips when storing, serving and drinking wine: What foodservice needs to know.

Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.