February 2002

Volume 56, No. 2

Addressing the Risk of Bioterrorism in Food Production
Prior planning, training, and established procedures are essential to be prepared for any incidents of bioterrorism targeted at the food supply chain.
February 1, 2002

Determining Thermal Effects in High-Pressure Processing
A variety of factors can contribute to variations in content temperature during high-pressure processing. Awareness of the temperature history as well as the pressure history is important for inactivation studies.
February 1, 2002

Emerging Microbiological Food Safety Issues
New 110-page report by an IFT expert panel yields an intricate picture of microbiological food safety issues and the myriad challenges inherent in control and prevention of foodborne illness.
February 1, 2002

Validating High-Pressure Processes for Low-Acid Foods
Various validation strategies can be used to demonstrate the safety of high-pressure-processed low-acid foods.
February 1, 2002

Emerging Microbiological Food Safety Issues
New 110-page report by an IFT expert panel yields an intricate picture of microbiological food safety issues and the myriad challenges inherent in control and prevention of foodborne illness.
February 1, 2002

Validating High-Pressure Processes for Low-Acid Foods
Various validation strategies can be used to demonstrate the safety of high-pressure-processed low-acid foods.
February 1, 2002

Addressing the Risk of Bioterrorism in Food Production
Prior planning, training, and established procedures are essential to be prepared for any incidents of bioterrorism targeted at the food supply chain.
February 1, 2002

Determining Thermal Effects in High-Pressure Processing
A variety of factors can contribute to variations in content temperature during high-pressure processing. Awareness of the temperature history as well as the pressure history is important for inactivation studies.
February 1, 2002

Columns

World Trade Success Depends on Risk Analysis

By Douglas L. Park

BACK PAGE

Got Milk? Get Cultured

By A. Elizabeth Sloan

CONSUMER TRENDS

IFT Talks, News Media Listen

By James N. Klapthor

IFT NEWSMAKERS

Timely Ingredient Developments via Fermentation

By Donald E. Pszczola

INGREDIENTS

Testing for Adulterated Foods

By James Giese

LABORATORY

Fast Food Today Means Food, Fast

By Pierce Hollingsworth

BUSINESS/MARKETING

Research Focus at the University of Illinois

By Clare M. Hasler

NUTRACEUTICALS & FUNCTIONAL FOODS

Action in Active and Intelligent Packaging

By Aaron L. Brody

PACKAGING

IFT Moves to New Offices

By Philip E. Nelson

PRESIDENT'S PAGE

Processing in the Largest U.S. Seafood Plant

By Neil H. Mermelstein

PROCESSING

Global Foodborne Disease Surveillance System Faces Hurdles

By Douglas L. Archer

REGULATORY IMPACT

IFT Issues Report on Emerging Microbiological Food Safety Issues

By Fred R. Shank

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

Departments

BOOK REVIEWS

By JAMES R. DANIEL

EDUCATION NEWS

IFT News

By Sara Langen

IFT to offer 10 continuing education programs prior to Annual Meeting

LETTERS

GMO safety and efficacy unproven

NEWS & ANALYSIS

By Sara Langen

WASHINGTON NEWS

By Neil H. Mermelstein

Past Issues

January 2002

Volume 56, No. 1

December 2001

Volume 55, No. 12

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