This episode covers the final findings from the U.S. Cyclospora outbreak, new USDA efforts to address Listeria, the new FDA Food Code, research on high-pressure processing for raw chicken, and emerging food safety concerns associated with plastic pollution.
This episode of Food Safety Five covers new research on the impact of spray application on sanitizer efficacy, ROI of WGS for foodborne pathogen surveillance, effect of common food additives on gut health and implications for safety assessment, and contribution of industrial poultry farming to global Campylobacter spread.
This episode of Food Safety Five discusses new research on avocado oil authenticity in processed foods, the effects of nanoplastics on bacterial biofilms in drinking water systems, factors influencing Listeria monocytogenes persistence on plastic food contact surfaces, and stress-adaptation traits that may help E. coli persist from farm to fork.
This episode of Food Safety Five highlights new research on cold storage practices for fresh-cut produce, food safety perspectives among small-scale produce growers exempt from FDA's FSMA Produce Safety Rule, and water management strategies that reduce arsenic in rice.
This episode of Food Safety Five covers a novel detection method for Clostridium botulinum and a potential new processing approach to mitigate contamination, as well as growing discussion around how C. botulinum should be handled in infant formula manufacturing, spurred by recent botulism outbreaks.
This episode of Food Safety Five discusses new research linking sorbitol to fatty liver disease, studies suggesting potential health risks associated with both “natural” and artificial color additives, and a major collection of papers examining the health impacts, policy, and marketing practices behind ultra-processed foods (UPFs).
This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell by” dates based on microbial changes on meat, and ultra-processed food nutrition and purchasing realities.
This episode of Food Safety Five discusses several foodborne pathogens that have been recently highlighted by researchers due to their unusual nature, emergence, and increasing public health significance, including a rare Salmonella strain, an STEC/ETEC hybrid, Group B Streptococcus, and drug-resistant Shigella.
This episode of Food Safety Five discusses new academic publications exploring the limitations of a “zero-risk” approach to food safety and evaluating the limited benefits and trade-offs associated with intensified microbiological sampling.
This episode of Food Safety Five discusses the Environmental Working Group’s 2026 “Dirty Dozen” list of the most “pesticide-contaminated produce,” including ongoing debate over the list’s methodology and its relevance to food safety and public health.
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