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April/May 2019
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From The Editor: Will Bugs Soon Be Part of Our Diets?
![](https://www.foodqualityandsafety.com/wp-content/uploads/2019/04/BreakfastBowl_FQU021911-150x150.jpg)
The Ultra-Processed Food Health Controversy
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Food Industry High on Edibles
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Enhancing Food Safety by Cloud Computing from the Plant Floor
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Petition Aims to Ban Hydroponics from Using Organic Label
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Food Quality & Safety New Products: April/May 2019
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Microplastics in Bottled Water: Techniques for Finding and Identifying the Contaminants
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Fresh Food Service: Smart Food Labeling Solutions for Fresh Food, Hot Meals
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Ensuring Pecan Safety Through Conditioning
![](https://www.foodqualityandsafety.com/wp-content/uploads/2019/04/Masud_HomeSlider_FQU0219-150x150.jpg)
How to Strengthen Cybersecurity in Smart Manufacturing
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Data Collection: Is Too Much Data a Bad Thing?
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Produce Safety: Protocols Are Improving to Minimize Pathogen Contamination
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Food Industry News: April/May 2019
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Branding Matters: Consumers Care Who Makes Their Food and Where It’s Made
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Keys to Creating a Sanitation Plan for Your Food Facility
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How to Reduce Waste in Restaurants, Grocery Stores
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8 Tips for Conducting Employee Training on a Color-Coding Plan
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Increased Role of Robots in Food Manufacturing
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