Food Safety
Flavorings containing benzaldehyde can develop benzene under the influence of light
| 2 min read
Food processors need to figure out what is relevant for protecting the public and their own employees and for helping to maintain a safe food supply for the US
| 2 min read
A new study led by the University of Washington finds dramatic increases in the abundance of a worm that can be transmitted to humans who eat raw or undercooked seafood
| 4 min read
New method determines salmonella serotypes in just two hours and the whole identification process within eight hours
| 2 min read
The new processing technology from Washington State University could make it possible to reduce sodium while maintaining safety and tastiness
| 2 min read
Risk or opportunity for rice cultivation?
| 3 min read
The antimicrobial lining of the film is comprised of a pullulan-based biopolymer produced from starch syrup during a fermentation process, which is already approved for use in foods
| 3 min read
While the local health department may make sure inspections are kept up to date, with so many new and existing restaurants, it can be hard to stay on top of them all
| 2 min read
Inspired by the water-repellent lotus leaf, the new surface works through a combination of nano-scale surface engineering and chemistry
| 2 min read
Tool for companies to assess individual production lot risks based on various scenarios
| 2 min read
