A recent European Environment Agency report explains that foodborne illnesses are projected to rise due to the effects of climate change, especially for Vibrio in the Baltic Sea.

The Interagency Food Safety Analytics Collaboration has released the foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes.

A recent study has provided insight into the prevalence of Staphylococcus aureus on the hands of foodservice employees, as well as the pathogenicity and antimicrobial resistance (AMR) of S. aureus isolates.

According to Health Canada, approximately four in ten people living in Northern Canada have been infected by the foodborne parasite Toxoplasma gondii, which is a much higher rate than is seen in Southern Canada.

Two studies funded by the Center for Produce Safety aim to identify production practices that may contribute to Salmonella contamination of bulb onions and food safety control strategies for the commodity.

A recent report has demonstrated that there is little oversight of antibiotics in meat and poultry sold at U.S. grocery stores, raising food safety concerns regarding antimicrobial resistance.

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.

The European Commission recently updated its regulation on maximum levels for ochratoxin A, a type of mycotoxin, in foods.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has proposed a regulatory framework that would change food safety in the poultry industry, including new flock testing requirements, enhancing process control and verification, and implementing enforceable final product standards.

A recent study has confirmed human fecal indicators on 50 percent of food-safe, single-use, new and unused gloves, as well as foodborne pathogens and other microbes.