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Now is a good time to invest in food safety measures, HACCP improvements and track and trace systems.

The end of a long road to regulatory approval of silver dihydrogen citrate for food-contact surfaces is approaching, promising manufacturers a new antimicrobial weapon.

Learning from past mishaps is one of the food industry’s most valuable food safety tools.

Food safety problems that surfaced only a few years ago were soon forgotten or ignored by those in the headlines today.

Irradiation of raw beef never gained traction in the early 21st Century, but electron beam is staging a comeback in package sterilization.

Little did I know six months ago, when I planned the editorial content for the March 2009 issue of Food Engineering, that our industry would be mired in one of its most far-reaching food safety recalls.

Improved motor performance and unparalleled energy efficiency were realized in a medium-sized motor project.

More buyers are demanding all products be passed through a metal detector.

Food and beverage manufacturers continue to uncover innovative ways to be environmentally friendly as they increase efficiency.

Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods.