Fall / Winter 99:
Vol 2. No 2 ,features include:Manufacture of Low Sugar/ No Sugar Jams and Jellies, First Annual Small-Scale Food Processors Association Meeting & Conference: Building Community & Profit, The Science & Technology of Making Preserves, Escherichia coli O157:H7 aka E. coli O157:H7, Effective, Low-cost Advertising, Dr. Padilla-Zakour promoted.
Spring 99:
Vol 2. No 1,features include:Steam Kettles, Profile -- Carol Murphy, Food Safety and You -- Coliform Bacteria as Indicators of Food Sanitary Quality, The HACCP approach to Food Safety in the home.
Winter 98:
Vol 1. No 4,features include:Hudson Valley Foodworks, Water Activity, HACCP approach to Food Safety
Fall 98:
Vol 1. No 3, features include: Chemical Preservatives: Propionates and Parabens, Kitchen Themometers, Alicyclobacillus: an emerging problem for New York's Processors of Fruit Juices
Summer 98:
Vol 1. No 2,features include: Choosing the best Sanitizer, pH Meters, Chemical Food Preservatives
Spring 98:
Vol 1. No 1,features include:Top 10 food safety questions, Steps required to start a business