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A recent study found that Listeria monocytogenes from multispecies biofilms exhibits higher growth in ready-to-eat (RTE) cold-smoked salmon than L. monocytogenes from single-species biofilms. Additionally, L. monocytogenes contamination from the multi-species biofilm surpassed EU regulatory limits after 15 days of storage.

In France, 21 people have been sickened and two have died in a listeriosis outbreak linked to pasteurized milk cheeses produced by the Chavegrand company. Additionally, one person in Belgium has been infected with the same strain of Listeria monocytogenes.

Trustwell’s FoodLogiQ traceability platform has successfully passed the Global Dialogue on Seafood Traceability (GDST) Capability Test, certifying FoodLogiQ as a verified “GDST-Capable Solution,” which affirms its ability to securely exchange standardized traceability data across the seafood supply chain.

To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.

Boar’s Head is planning to reopen a production plant that was linked to a deadly, multistate listeriosis outbreak in 2024. Meanwhile, inspection reports obtained by the Associated Press show that insanitary conditions similar to those that caused the outbreak continue to plague other Boar’s Head facilities.

This article discusses the development of low-cost, user-friendly biosensors to improve food safety in produce.

This article looks at what the FSMA 204/traceability requirements mean for temperature-controlled food storage and transportation, as well as processes and technologies that can support traceability throughout the fresh and frozen food supply chains.

This article examines control of Listeria contamination of meat and poultry products by smaller-scale meat/poultry producers.

To better understand the characteristics and contributing factors of Salmonella outbreaks linked to fish and fishery products, researchers from FDA and CDC reviewed multistate foodborne illness outbreak investigation records from 2012–2021.

Consumer and regulatory demand for naturally derived alternatives to synthetic food colorants is on the rise. To meet that demand, Cornell University scientists have developed a new blue food dye made of algae protein.