Subscribe
Alternative Proteins
Alternative proteins encompass lab-cultivated, cell-based meat, dairy, and seafood, as well as novel methods of producing proteins (e.g., upcycling carbon dioxide).
Food Type
The categories of food for which food safety concerns are examined include beverages; dairy and eggs; ingredients; meat and poultry; natural and organic; fresh produce; ready-to-eat (RTE); refrigerated and frozen; seafood and shellfish; plant-based; and alternative proteins.
Topics
Plant-Based
Plant-based foods include foods derived from plants that are typically produced and consumed as meat and dairy substitutes.
Beverages
This food category encompasses waters, juices, non-alcoholic, and non-dairy beverages, as well as alcoholic beverages.
Dairy/Eggs
Dairy and eggs include pasteurized and raw animal milk and milk products, as well as shell eggs and egg products.
Ingredients
Ingredients encompass food components, as well as additions to food products such as spices, additives, flavorings, and artificial colorings.
Meat/Poultry
Meat and poultry safety focuses on the slaughter and processing hygiene of cattle, pork, ruminants, and other mammals used as food, as well as chicken, turkey, duck, and other avian species.
Produce
The safety of fresh-cut produce is of special concern because there is no cooking killstep involved in consumption.
Ready-to-eat
The ready-to-eat (RTE) category includes foods that are assembled from ingredients into fully prepared meals that do not require cooking, chilling, or other preparation prior to consumption.
Refrigerated/Frozen
Refrigerated foods are temperature control dependent and remain fresh between 35 °F and 38°F (1.7 °C and 3.3 °C) for a specified length of time. Frozen foods are prepared or processed fresh and then frozen for future consumption.
Seafood
Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Seafood and shellfish food safety is characterized by a special set of HACCP rules.
ARTICLES
