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Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

Importers will become the front line for food safety if the U.S. Food and Drug Administration mandates verification of compliance with U.S. food safety laws by foreign suppliers.

This article profiles the development of an electronic traceability system in widespread use throughout the seafood industry. Can it also work for your product?  

The U.S. Food and Drug Administration (FDA) recently published two new guidance documents on ingredients in liquid dietary supplements and traditional beverages that could affect the way you do business.  

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.