If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?

This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Being ready for implementation of the Food Safety Modernization Act (FSMA) means creating the right food safety plan, not just relying on your current Hazard Analysis and Critical control Points (HACCP) plan.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

The devil is in the details: What you know may be just as important as what you don’t.

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

The Federal Food, Drug, and Cosmetic Act of 1938 defines both food additives and food contact substances.

There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.

To ensure that the food system continues to be effective and meet the HACCP principles and Preventive Control rule for HARPC, it needs to be continually reviewed.