Management

RSS

The outbreak strain of Salmonella Bochum is extremely rare. Children and adolescents aged 2–15 years represent 75 percent of outbreak patients. Patient interviews and a case-control study point to a certain brand of chocolate-hazelnut spread as the vehicle of illness.

The growing global focus on health and wellness has reshaped the way consumers choose food. Beyond taste and nutritional value, greater importance is now placed on the origin of ingredients, production methods, and environmental impact.

During its investigation of an ongoing Escherichia coli O157:H7 outbreak involving Raw Farm-brand unpasteurized cheddar cheese, FDA detected E. coli in a product sample not matching the current outbreak strain, but instead matching a strain from a different 2025 outbreak.

The event will take place at MSU’s East Lansing, Michigan Campus and will be led by former FDA foods official Frank Yiannas, M.P.H.

In this episode of Food Safety Matters, we speak to two industry leaders and Food Safety Summit Editorial Advisory Board members about managing food safety programs across large-scale, global operations; upcoming Summit sessions on imported food safety risks and food safety culture; and advice for early-career food safety professionals.

NEHA Thrive provides practical leadership tools alongside science-informed strategies for managing stress, burnout, and long-term career sustainability while helping strengthen leadership capacity, improve communication and decision-making, and reinforce resilience.

In 2025, FDA sampled domestic and imported honey to detect food fraud. Consistent with previous years, the rate of fraud was low, but still high enough to emphasize the ongoing vulnerability of honey to economically motivated adulteration.

This article discusses how the overlooked sub-group of middle management plays a large part in determining culture, execution, and risk performance.

Campden BRI’s Ninth Global Food Safety Training Survey, conducted in collaboration with global certification bodies, revealed gaps in training practices, technology adoption, and program effectiveness across the food and beverage industry.

Most food manufacturers know that documentation matters. Few have stopped to calculate what poor documentation is costing them—in time, in audit exposure, and in the operational intelligence they can't yet use.