A survey of non-typhoidal Salmonella (NTS)found on retail foods sold in the UK has shown the overall prevalence of Salmonella to be low, although there is great genetic diversity among the Salmonella that was present, which may hinder outbreak investigations and source attribution in the case of foodborne illness outbreaks.
A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.
In 2012, the Consumer Goods Forum’s Global Food Safety Initiative (GFSI) began the development of a standardized process for assessing and managing food fraud incidents, which has since been adopted across the food industry.
The 2023 fall cohort for Catalyst LLC’s Technical Leader Bootcamp begins on September 12. Over 14 weeks, the online bootcamp will provide curriculum, coaching, and community to help technical food industry professionals plan, coordinate, and intentionally create a path of success.
The scientific program at the 2023 IFT FIRST featured several food safety discussions around new challenges and key topics like chemical contaminants, consumer trust, standardization, FDA's traceability rule, and the co-management of food safety and sustainability. The theme of the event was "Innovation in a Time of Crisis: Can We Future-Proof the Food System?"
The prevalence of antimicrobial resistance (AMR) in Escherichia coli found on retail beef and pork meat samples in the UK is relatively low, according to surveillance conducted by the UK Animal and Plant Health Agency (APHA).
Food Standards Scotland is encouraging food and beverage businesses to sign up for the new Food Crime Risk Profiling Tool, an online tool designed to help increase defense against food fraud.
The Center for Produce Safety (CPS) recently published key takeaways from its 2023 Research Symposium regarding a variety of topics including foodborne pathogens, cleaning and sanitation, floodwater hazard mitigation, and other areas.
The August/September Food Safety Insights column continues with our survey asking food processors about their top issues and priorities. In this issue, we explore processors' "to-do" lists of projects for the next 1–2 years and the regulations or requirements that will have the biggest impacts on their programs in the near future.
In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses.
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