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A recent survey of frozen berries at retail across Switzerland showed very low levels of pathogenic bacteria contamination, with only Bacillus cereus detected; however, antimicrobial resistance (AMR) indicators were detected on 2 percent of samples.

Penn State researchers have demonstrated the potential for Salmonella Dublin to spread among cattle, the environment, and people—necessitating a “One Health” response. Based on their analysis, rising antibiotic resistance is also a concern.

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).

Intended to prevent misleading or inconsistent labeling of plant-based foods, the national vegan-certified labeling scheme is voluntary and is in line with ISO standards.

Boar’s Head is reopening its Jarratt, Virginia plant that produced the deli meats behind a fatal listeriosis outbreak in 2024; however, inspections of the facility are being taken over by UDSA-FSIS directly, instead of relying on a state cooperative agreement.

In a new peer-reviewed paper, experts emphasized the need for a paradigm shift in how the entire frozen berry supply chain can manage enteric virus safety, shifting from reliance on detection to a focus on prevention strategies.

USDA-FSIS has proposed a rule that would remove mandatory mandibular lymph node incision and viscera palpation requirements in swine slaughter establishments.

Originally limited to Great Value products sold at Walmart, FDA is warning consumers not to eat or purchase imported frozen shrimp sold under five additional brand names, originating from a single distributor, due to potential radioactivity. 

A study from the University of Florida College of Veterinary Medicine suggests that commensal Escherichia coli strains could be utilized to mitigate antibiotic-resistant nontyphoidal Salmonella Heidelberg, ultimately improving food safety.

This article examines cleaning and sanitization in the retail foodservice sector, with a fresh-cut produce example.