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For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.