One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
The number one rule to prevent cross-contamination is to keep raw meat, poultry, eggs, seafood, and their juices, strictly separated from cooked and ready-to-eat foods.
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From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
The new regulations harness traceability data to reduce foodborne illness in the supply chain.
A few simple steps are all it takes to keep school lunches not only tasty but safe, says IFT’s food safety expert Sara Bratager.
As a food consumer, there are many methods to reduce the risk of foodborne illness.
Labor Day weekend generally marks the unofficial end of summer in the United States, but it doesn’t have to mean the end of summer fun.
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
Creating an effective road map to advance your food traceability program is key to overcoming data, process, and stakeholder challenges.
In this column, the author describes basic principles for maintaining frying oil quality and safety.
This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.
In this article, readers will learn about some of the less common foodborne pathogens.