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The Danish Veterinary and Food Administration has released a new action plan for reducing illnesses from Campylobacter from chicken.

Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.

A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.

Reducing food waste is imperative for fighting world hunger, and technologies to reduce food waste can also help improve food safety, quality, and shelf life.

A recent literature review explores the microbiological contamination risk associated with non-harvestable dropped produce, as defined by the Produce Safety Rule of the Food Safety Modernization Act.

New York State’s Produce Traceability Task Force recently published a document that offers best management practices and protocols for strengthening produce supply chains.

Flinders University researchers measured microplastics levels in South Australian mussels, and the findings indicate the probability of plastic pollution in the global food supply chain. 

The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) published a report on the microbiological risks associated with raw milk cheeses.

This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.

The COVID-19 pandemic has significantly shifted consumer demand away from restaurants and foodservice to home meals and ready-to-eat (RTE) meat and poultry products. As a complement for more convenience-type items, consumers began focusing on product expiration dates to limit trips to retail markets. Combined with consumers' nutritional focus on sugar, sodium, fat content, and additives, meeting these expectations and requirements is a serious challenge for meat and poultry processors. The most common challenges for reformulation are reduction of sodium and replacing additives such as nitrite and preservatives.