3-MCPD (3-monochloropropane-1,2-diol) is the most common of the group of food contaminants called chloropropanols. 3-MCPD can cause cancer in laboratory animals fed large amounts over their lifetime. Although people usually ...

Advice for growers on labeling produce containers and procedures for responding to food safety concerns are given.

Caffeine content of various food and beverage products is given, and sensitivities and potential health problems are described.

Symptoms, diagnosis, treatment, and prevention of food-borne botulism are described, following FDA warnings about certain contaminated products.

New rules on labeling of certain fresh produce products are detailed.

The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the establishment of standards to address maximum harvest age and minimum carcass weight targets, as well as to incorporate available ...

Food sensitivity, allergy, and intolerance are distinguished, labeling of potential allergens is discussed, and advice on risk management by the foodservice and food processing industries is given.

Legal aspects related to food contamination are discussed, including potential causes of legal action, management of risks, use of contracts with vendors, types of insurance, and the hazard analysis and critical control ...

Directions are given for a simplified, hand-processed, Japan-style black tea and hand-processing green tea using a microwave oven and wok.

Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to reduce the variability of beef tenderness, electrical stimulation of carcasses has been the process most widely used ...