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In a retrospective analysis of two Listeria monocytogenes outbreaks linked to packaged salads, CDC epidemiologists underline key learnings and suggest proactive measures for industry.

Considering the infant botulism outbreak linked to ByHeart Whole Nutrition Infant Formula, during which product was found on store shelves weeks after the recall was announced, FDA issued a letter to industry describing firms’ legal obligations in the case of a recall, as well as warning letters to four major retailers (Walmart, Target, Kroger, and Albertsons).

Most prominent among wartime threats for U.S. food, agriculture, and water systems is the probability of continuous and coordinated cyberattacks and other forms of sabotage.

By examining global standards such as HACCP, GFSI, and SQF, this article explores the gaps in current competency assessments and the risks posed by these gaps. It also provides actionable strategies to empower frontline leaders and quality assurance teams to improve where necessary.

This article discusses the results of a survey of food processors worldwide regarding food safety culture and the preventive controls-aligned key performance indicators (KPIs) used to measure daily operations and continuous improvement.  

In 2026, Penn State University will host a series of three-day, in-person short courses designed for food safety and quality assurance professionals, food inspectors, plant managers, sanitarians, and food engineers, overing food microbiology, food science fundamentals, sanitation, and FSMA compliance.

The Food Production Solutions Association (FPSA) will introduce two leadership development programs in 2026 aimed at addressing workforce gaps in the food production and manufacturing sectors.

A study used machine learning to analyze WGS data for Salmonella isolates from ten European nations. The findings reveal that poultry and pigs remain the dominant sources of human salmonellosis. Notable cross-border transmission underscores the need for internationally harmonized control strategies.

This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.

The third installment of the second FDA-Stop Foodborne Illness Food Safety Culture Webinar Series, titled, “Measure the Power of Declared Values,” will be held on December 17.