Canning, Canned Foods, Preservation

Canning is a method of preserving food in which the food is processed and sealed in an airtight glass or metal container and then heated, generally in a retort, to render the food commercially sterile. This topic addresses the technology used in canned foods, canned food recalls, canned food and can research and development, preventing foodborne illness, especially from Clostridium botulinum.

Image Gallery: Top 10 Food-Safety Stories—March 2013

The following Image Gallery provides you with an inside look into the top food-safety articles trending on Food Product Design’s website during March. ...More
April 5, 2013
Posted in Galleries, Bakery / Cereal, Colors, Nutraceuticals
Faulty Processing Triggers Canned Pinto Bean Recall

The U.S. Food and Drug Administration (FDA) announced La Preferida, Inc., is recalling 56,808 29-ounce cans of La Preferida Whole Pinto Beans because they may not have been fully processed, which could result in product contamination by spoilage organisms or by pathogens, ...More
March 27, 2013
Posted in News
FDA Approves Botulism Antitoxin

FDA has approved Botulism Antitoxin Heptavalent (A, B, C, D, E, F, G)-(Equine) to treat patients showing signs of botulism following documented or suspected exposure to botulinum neurotoxin. The product, which will be stored in Strategic National Stockpile for emergency ...More
March 26, 2013
Posted in News
Chicken of the Sea Added To Canned Tuna Recall

Tri-Union Seafoods LLC is expanding its nationwide recall of canned tuna fish products because they may have loose seals or seams that could result in product contamination by spoilage organisms or pathogens, the U.S. Food and Drug Administration (FDA) announced March 8. ...More
March 8, 2013
Posted in News
Bumble Bee Tuna Recalled Over Faulty Packaging

Bumble Bee Foods LLC is recalling specific codes of its 5-ounce Chunk White Albacore and Chunk Light Tuna products because loose seals or seams could result in product contamination by spoilage organisms or pathogens and lead to illness if consumed, the U.S. Food and Drug ...More
March 7, 2013
Posted in News
CDC: Fresh Food Makes You Sick

According to the CDC, microbially speaking, fresh food is a frequent culprit of foodborne illness, but then, so is nearly everything else we eat. ...More
January 29, 2013 By Lynn Kuntz
Posted in Blog
U.S., China Renew Food-Safety Cooperation

The U.S. Food and Drug Administration (FDA) renewed an agreement with the General Administration of Quality Supervision, Inspection and Quarantine of China (AQSIQ) to enhance cooperation on food and feed safety. The two countries entered into the original agreement in 2007; ...More
December 11, 2012
Posted in News
USDA Updates Nutrient Database for Standard Reference

The USDA’s Agricultural Research Service (ARS) has released an updated version of its nutrient database that includes data on 8,194 food items and up to 146 food components. “USDA National Nutrient Database for Standard Reference, Release 25" originally was released Oct. 9, ...More
November 16, 2012
Posted in News, Bakery / Cereal, Dressing / Marinades
FDA Issues Draft Guidance on Processed Ackee Fruit

The U.S. Food and Drug Administration (FDA) is seeking comments on newly issued draft compliance policy guide for FDA staff regarding canned ackee, frozen ackee and other ackee products that contain hypoglycin A. ...More
November 9, 2012
Posted in News
Image Gallery—September's Top 10 Food-Safety Stories

The following Image Gallery provides you with an inside look into the top food-safety articles trending on Food Product Design’s website during September. Salmonella-tainted peanut butter made huge headlines last month as the initial recall snowballed to include roughly 100 ...More
October 2, 2012
Posted in Galleries, Bakery / Cereal, Flavor