Featured in this issue of Food Quality & Safety MagazineAugust/September 2014

Exclusive News from the Food Quality & Safety eUpdate8.12.2014

Searching for Solutions to Improving Safety in China

The recent occurrence of tainted meat in China highlights the ongoing challenge of ensuring oversight and quality in food supply chains. An agreement signed in late July between a U.S. university and a food safety research center in China should help expand efforts to increase food safety in China and worldwide.

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SPECIAL FEATURE: A Look at Italian Food Safety

Raw ham, parmesan, mozzarella, pasta, pizza, lasagna, tiramisu—Italian food such as these are well known and appreciated around the world. In fact, food export in Italy represents one of the few business branches less affected by economic crisis that otherwise strangling the country at the moment; export increased 5.8 percent in 2013.

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‘Pink Slime’ Defamation Suit Subpoenas Hit Food Journalists

Five food journalists have been subpoenaed by Beef Products in its defamation lawsuit against ABC News over its reporting about the meat product referred to as “lean, finely textured beef” by industry but dubbed “pink slime” in the popular press.

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FEATURED VIDEO (browse all videos)

Video: LRQA Training for Business Performance Improvement

With the right training, employees can significantly impact an organization’s ability to improve performance and reduce risk. Learn how LRQA links training with certification to verify that learning objectives translate into business performance improvement of your management systems.

FEATURED WHITEPAPER (browse all whitepapers)

Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis

The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing.

FEATURED ON-DEMAND WEBCAST (browse all on-demand webcasts)

SQF Conference (Safe Quality Foods)

Increase your knowledge, gain resources and get new ideas to enhance your food safety program or help you get started with one.


FEATURED EVENT (browse all events)

Thermal Processing Professional Training Program (Washington, D.C.)

This program is designed to provide a higher level of understanding in optimal thermal processes to help mitigate deviations. This event is broken up into five specific subjects, One to two day workshops within the full program.




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August/September 2014

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