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Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering.
FSTA, also known as FSTA – Food Science and Technology Abstracts, is produced by IFIS Publishing. FSTA is a bibliographic abstracting and indexing (A&I) database of scientific and technological research and information relating to food, beverages, and nutrition. It contains over 1,400,000 indexed records, with full-text links where available. [1]
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
A synthetic food dye used in processed foods like confections, soft drinks, flavoring syrups, condiments and convenience foods in order to create a potent yellow or bright green coloring. Prevalence of allergenicity is unclear but it is the most likely azo dye to cause hypersensitivity and reactions may occur from ingestion or skin contact.
[2]: 12 FSIS is under the direction of the Department of Agriculture [3] while the FDA is under the direction of the Department of Health and Human Services. [4] The two agencies share responsibilities on various topics concerning food safety, but have different methods of enforcement and supervision of food producers.
To increase the validity of a risk assessment, it is recommended that the assessment remain open for peer review and editing by food safety and science communities. A proper risk assessment is a constantly revolving process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
IFSH is "a world-class food science research institute that produces knowledge-based outcomes in the areas of food safety, food defense, and nutrition for stakeholders in government, industry, and academia." [12] Because CFSAN regulates food safety and labeling, many food industry groups have an interest in their policies.