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The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 

While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates. 

A recent study found that the risk of aflatoxin contamination of U.S. corn crops may increase due to climate change. 

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.

A study by scientists from the U.S. Food and Drug Administration’s CFSAN and the U.S. Department of Agriculture’s ARS provides insight about factors that affect the presence of Shiga toxin-producing Escherichia coli in bagged romaine lettuce.

The Environmental Working Group has released its 2022 Shopper’s Guide to Pesticides in Produce, which ranks popular fruits and vegetables by their pesticide residue levels.

The U.S. Food and Drug Administration (FDA) will not continue its broad sampling process after imposing it during the 2021 growing season.

Food Safety Matters kicks off 2022 with an interview with Jennifer McEntire, Chief Food Safety and Regulatory Officer of the newly formed International Fresh Produce Association.

Sophisticated robotics technology and algorithms combine to offer customized, fresh meals without food safety concerns.