This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.

Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.

FDA takes a look at the food safety programs over 2003.  

An overview of how juice HACCP has helped the industry manage juice safety.  

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

An interview with Robert E. Brackett, Ph.D., Director, Food Safety and Security Staff, FDA CFSAN, presents the agencies recent initiatives and programs in food safety.  

This article will present information on FDA's seafood safety program and describe a new project to promote good aquaculture practices for aquaculture farms.