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Women in Food Safety is recognizing its fifth anniversary while marking the major milestone of becoming an official nonprofit organization, strengthening its mission to empower woman food safety professionals worldwide.

In a new paper supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), experts demystify Probabilistic Exposure Assessments (PEAs)—a more accurate approach for estimating dietary exposure to chemicals—by offering a comprehensive overview of their history, applications, and regulatory guidance.

In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.

A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).

During a technical meeting convened by IAEA, FAO, and WHO, experts emphasized the need for a joint response to the interconnected issues of food safety and nutrition. The use of nuclear techniques to enhance food safety and nutrition was also explored.

The Australian OzFoodNet network recently published its latest foodborne illness monitoring report, covering the year 2019. Campylobacter caused the greatest number of illnesses, but outbreaks were dominated by Salmonella.

This article discusses biosurveillance intelligence, surveillance, and reconnaissance for food processors, from a system design and operation standpoint.

Globally, unsafe food costs low- and middle-income countries over $110 billion USD annually in productivity losses and medical expenses. The cost of doing nothing is far higher than the cost of effective action.

One of the most effective methodologies for achieving continuous improvement is "Kaizen," rooted in the Japanese philosophy of "change for better," with a focus on incremental, sustainable improvements that enhance productivity, reduce waste, and improve overall operations. This article explores practical steps for introducing and sustaining Kaizen in a food manufacturing environment.

This article examines the common elements and synergies between food safety culture and food safety management, and how to leverage both food industry needs.