Contamination Control

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Spices are sourced from various regions worldwide, often involving multiple suppliers, diverse agricultural practices, and differing regulatory standards. These complexities increase the risk of contamination, adulteration, and foodborne illnesses. Effectively managing these risks requires a thorough understanding of the international supply chain and the vulnerabilities that exist at each stage.

This article explores the "why," "how," and challenges encountered when conducting challenge studies for safer food products and longer shelf life.

In this bonus episode of Food Safety Matters, we speak to Kye Luker, Chief Product Officer at FlexXray, about how external X-ray inspection services can assist companies in responding to a foreign material (FM) contamination event, and the ways in which inspection technology is evolving.

The fiscal 2026 budget request from the U.S. Department of Health and Human Services touches on infant formula, ultra-processed foods, and other HHS priorities that Food Safety Magazine has reported on.

As part of the educational campaign, the New York State Department of Agriculture and Markets (AGM) has been releasing a series of social media posts this week to showcase the work conducted by department staff to ensure the state’s food supply is safe.

The latest annual epidemiological data also show rising trends in disease severity related to STEC infections and listeriosis.

The bill’s passage by the California State Assembly comes on the heels of two other food safety-related bills authored by Assemblymember Jesse Gabriel and passed into law.

Industry-leading resource developed with Cornell University’s College of Agriculture and Life Sciences (CALS) and 20+ global experts provides a framework for building and enhancing environmental monitoring programs.

A key component of the project was a field and laboratory study conducted to assess the presence and potential transmission of AMR Campylobacter and Escherichia coli during the processing of chicken in two similar-sized, large-scale UK chicken processing sites.

As of May 30, 45 people across 18 states have been infected, compared to 26 people across 15 states who had been infected with the outbreak strain of Salmonella as of May 19.