FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.

FDA is expected to propose its new definition for “healthy” labeling any day now. Is you company ready?

What effect the new U.S. Food and Drug Administration (FDA)’s labeling regulations and the U.S. Department of Agriculture (USDA)’d disclosure rules will have on the food industry. 

The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.

Which federal agency will have the ultimate control over the regulation of cell culture-produced “meat” and “poultry” products? Time will tell.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.

The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.

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.