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Regulatory agencies interested in controlling exposure
A new study by Michigan State University’s Product Center for Agriculture and Natural Resources tracks emerging concerns about food safety among consumers. For the study, “Food Safety Certification: A Study of Food Safety in the U.S. Supply Chain,” more than 400 consumers and 75 food companies were surveyed. DNV, a provider of food safety certification services, sponsored the study.
Five of the countries from which the U.S. receives the lion’s share of its produce imports have taken significant steps to modernize their food safety systems over the past several years, according to a report released in late September by the Produce Safety Project at Georgetown University in Washington, D.C.
Like turning lead into gold, making mayonnaise out of yogurt has presented scientists with some challenges. But unlike alchemists of old who failed to achieve transmutation, Utah State University doctoral candidates Subash Shrestha and Ranjeeta Wadhwani prevailed in their quest to produce a tasty, dairy-based sandwich spread. Their achievement netted them a $10,000 prize in the New Product Development Competition at the Idaho Milk Processors Association’s annual conference, held August 11-13 in Sun...
President Obama’s FY 2011 budget allots some $1.37 billion for food safety programs at the U.S. Food and Drug Administration (FDA), but the agency requires about five times that to keep the nation’s food supply safe, according to former FDA Associate Commissioner of Foods David Acheson, MD.
A ten-year food safety study released by the U.S. Food and Drug Administration (FDA) in late October indicates that food safety managers (FSMs) at restaurants, grocery stores, and other retailers significantly improve their establishments’ compliance with food safety standards in a number of key areas.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) seeks comment by Dec. 14 on its new draft guidelines aimed at assisting meat and poultry establishments in the use of in-plant video monitoring to improve operations.
A new salad rinse developed by Chiquita Brands International lives up to its claims of superiority over standard chlorine washes, according to one food safety expert.
A new white paper from the U.S. Food and Drug Administration (FDA) outlining the agency’s new process for assessing the safety of overseas products has one food safety expert questioning the plan’s practicality.
Montreal’s McGill University will open a new culinary and product development facility in January that is expected to be the first to offer all the components needed to develop a new food product, according to a faculty member.