Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

Part III of a series exploring the cultural and technical food production issues faced by developing countries.

For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

Part II of a series exploring the cultural and technical food production issues faced by developing countries.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.