Posted: Tuesday, August 14 2019 By Lois Harris Bacteriophage-based products have been approved for use in food applications and are increasingly commercially available
By Suzanne Osborne The Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) holds the promise of food safety from “farm-to-fork” using
By Martha Stone Professionals in the food safety arena know that the FDA’s new approach for FSMA is prevention of, rather than reaction to, foodborne illness outbreaks. But a
By Dr. Suzanne Osborne A new twist on an old technology means the food industry could soon harness greater benefits from ultraviolet (UV)
By Mark W. Warner Outbreaks of food-borne illnesses are big news these days and they can often be traced back to an unintentional
By Jaan Koel Because of the unique food safety and other benefits it provides, 3D food printing is revolutionizing food production, and sales
By Tomaž Levak, Žiga Drev, and Branimir Rakić We’ve all heard the term “Blockchain” by now but what exactly is it, and has
By Suzanne Osborne The 1950s, marked by relative wealth for post-war Americans and Europeans, saw an explosion in the demand for meat. When
By Jim Fredericks Food processors and packagers are faced with an array of challenges regarding pest control, and there are many reasons pests
By Steven Burton Temperature monitoring has always been a major food safety issue and regulators continue to turn up the heat, particularly with
