Food Safety

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Why high-pressure processing (HPP)? The answer is simple: post-package food-safety assurance and competitive advantage through the ability to offer long shelf life and clean-label products.

Biopreservation encompasses a number of food-preservation strategies, ranging from ancient methods such as fermentation to modern technologies including bacteriocins and bacteriophages.

At the end of 2013, Consumer Reports made national headlines by reporting that 97 percent of retail chicken breasts were contaminated with some form of gut bacteria.

Country-of-origin labeling (COOL) is not a food-safety issue. … Except when it is.

In October 2013, the U.S. Food and Drug Administration (FDA) released a draft risk assessment on the levels of contaminants in spices.

Over the past century, the ways in which our food has been grown, manufactured, distributed and regulated have changed dramatically.

The meat and poultry industry has been under intense scrutiny about its food-safety practices for at least 20 years, driven by the notorious Jack in the Box E. coli incident 20 years ago

The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.