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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.
Get more food facts at ift.org/foodfacts.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
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This column reviews USDA FSIS’ proposed comprehensive strategy to control Salmonella in poultry and reduce the number of associated foodborne illness outbreaks, including declaring the pathogen an adulterant in some chicken products.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
The second in a series of three trend articles for the year ahead tracks what food and beverage technologies are trending in 2023 and beyond.
This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.
Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.