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The Consortium of Food Process Validation Experts is a group of experienced scientists from several land-grant institutions, the U.S. Department of Agriculture Agricultural Research Service and industry that promotes scientifically sound approaches for food process validation.

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Food safety stakeholders should now be able to recognize that the vision of an integrated food safety system is currently being implemented and is beginning to illustrate great promise.

For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food.

The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.

New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”

The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS

If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?

Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.