Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

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

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

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

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.