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If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.

A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.

Radlo Foods describes their innovative approach to egg safety.

Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.

For produce producer Earthbound Farm, food safety begins in the field.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.