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CDC has declared the unprecedented Cyclospora outbreak linked to Taylor Farms iceberg lettuce over. FDA continues its root cause investigation of the current outbreak as well as investigations into other U.S. cyclosporiasis outbreak clusters.

Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.

This article focuses on two main questions: first, why do food safety failures persist in high-velocity manufacturing settings despite the presence of comprehensive technical controls? And secondly, how do organizational beliefs and governance models influence ongoing risk exposure in these environments? 

Based on an analysis of 2.8 million samples collected in 41 countries over 25 years, the global pooled prevalence of foodborne and zoonotic bacteria, viruses, and parasites was 15 percent.

In this episode of Food Safety Matters, we discuss the Alliance to Stop Foodborne Illness Mentorship Program and its role in supporting professional growth in food safety, including lessons from the mentor-mentee experience, the value of perspectives outside one's own organization, and how mentorship can strengthen leadership, communication, and collaboration across the profession.

The UD College of Agriculture and Natural Resources and UD Cooperative Extension offer Produce Safety Alliance Training at least three times a year, with the next course slated for winter 2026–2027.

The FSRN Pilots Award is a rapid call for relevant short-term projects with funding needs from £2,000 to £10,000. Cross-sector and cross-disciplinary projects are encouraged.

Acrylamide is a harmful contaminant that forms during thermal processing. An analysis of 17 years of EU RASFF data showed that UPFs accounted for 85 percent of related notifications. Cereals, baked goods, and potato chips were most frequently implicated.

Dr. Gunnar Sigge, Stellenbosch University Associate Professor and Department of Food Science Chair, has assumed the role of President. Dr. Jeffrey Varcoe, Senior Vice President of Science and Technical Excellence at The J.M. Smucker Company, is now IFT President-Elect.

Donations will support the organization’s work to drive food safety improvements through regulatory advocacy, culture change, and consumer support, as well as to share the impactful stories of its constituent advocates who have been impacted by foodborne illnesses.