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.
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
In this column, the author describes considerations and watchouts when using accelerated shelf-life testing (ASLT), which has emerged as a technique that simulates conventional shelf-life testing in a fraction of the time.
In his role as Coca-Cola’s global director, quality and food safety, Jason Richardson is leading efforts to leverage the company’s legacy of quality to refresh and reframe food safety culture across the enterprise’s worldwide ecosystem.
In this column, the author describes the safety, quality, and nutritional challenges of developing novel plant-based protein foods.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.