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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.

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?