Food Protection Trends Archive
Most Recent
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Food Safety Needs Assessment for North American Pecan Shellers
Volume 44, Issue 5: Pages 336–343 -
Peroxyacetic Acid and Chlorine Reduce Escherichia coli in Agricultural Surface Water
Volume 44, Issue 5: Pages 359–369
for Potential Produce Postharvest Uses -
Promoting Food Safety in the Informal Markets of Low and Middle-Income Countries: The Need for a Rethink
Volume 44, Issue 5: Pages 376–382 -
Identifying Training Needs in Washington through Insights from Produce Safety Alliance Grower Training
Volume 44, Issue 5: Pages 344–350 -
Hazard versus Risk in Perceptions of Food Safety: The Case of Titanium Dioxide
Volume 44, Issue 5: Pages 351–358 -
Assessing Employee Health Policies and Practices in Foodservice Establishments
Volume 44, Issue 4: Pages 260–272 -
Gail Dack: Food Microbiology Pioneer
Volume 44, Issue 4: Pages 310–316 -
Discrepancies in the Microbiological Analysis of Foods: Causes and Resolutions
Volume 44, Issue 4: Pages 300–308 -
New Aluminum Lug Closure Reduces Removal Torque while Ensuring Hermetic Seals in Glass Jars
Volume 44, Issue 4: Pages 273–282 -
Ensuring Food Safety among Food and Agricultural Nonprofit Organizations: A Review of
Volume 44, Issue 4: Pages 283–291
Literature about Challenges and Opportunities -
Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Volume 44, Issue 3: Pages 182–188 -
Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022
Volume 44, Issue 3: Pages 189–194 -
Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives
Volume 44, Issue 3: Pages 160–181 -
Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence
Volume 44, Issue 3: Pages 228–247 -
Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of
Volume 44, Issue 3: Pages 152–159
Superheated Steam in Enclosed Spaces -
Survival of Escherichia coli in Banana Peels after Sanitation with Sodium Hypochlorite and during Simulated Export Transport Conditions
Volume 44, Issue 2: Pages 95–101 -
Survey of Environmental Monitoring Practices in Fresh Produce Packinghouses
Volume 44, Issue 2: Pages 102–110 -
Understanding Cell-Cultured Seafood and Its Food Safety Challenges
Volume 44, Issue 2: Pages 126–138 -
Isolation of Lactic Acid Bacteria from Camel Milk and in vitro Assessment of Their Antagonism
Volume 44, Issue 2: Pages 80–94
Against Selected Foodborne Pathogenic Bacteria -
Working with People Affected by Cancer in Food Safety Research: Recruitment Considerations from a Transatlantic Collaboration
Volume 44, Issue 2: Pages 120–124 -
Food Source Information: Connecting Public Health Professionals with Food Production
Volume 44, Issue 1: Pages 58–64 -
Evaluation of the Sanitizing Capacity of a 2-ppm Ozonated Water Handheld Bottle Applied to Simulated Food-Contact Surfaces
Volume 44, Issue 1: Pages 36–40 -
A Roundtable on Moving Closer to Zero: Challenges and Opportunities for Reducing Children’s Exposures to Toxic Elements from Foods
Volume 44, Issue 1: Pages 50–57 -
Food Safety Implications of Online Recipes for Preparing Soaked Nuts and Nut-Based Dairy Analogs
Volume 44, Issue 1: Pages 19–35 -
Knowledge, Attitudes, and Perceptions of UV-C Light Technologies for Agricultural Surface Water Decontamination by Produce Growers in Kansas and Missouri
Volume 44, Issue 1: Pages 8–18
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