Food Safety Top Stories

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This article discusses the development of a USDA-NIFA funded project aimed at solving the problem of the dire workforce shortage of food safety inspectors, auditors, and managers through a paradigm shift in food safety education in higher education.

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share firsthand information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

This article explains how to implement food safety and quality continuous improvement programs, and what should they include.

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

This article discusses water quality considerations for food and beverage processing, sanitation, and other facility operations.

Although trends in Listeria monocytogenes outbreaks are important, it is more concerning that these outbreaks continue to occur despite industry efforts. This article explores the underlying causes of persistent L. monocytogenes outbreaks and emphasizes the need for leadership behaviors outside of food safety to transform organizational culture to eradicate or control L. monocytogenes.  

As a nonprofit association, ENFIT has developed several guidelines to ensure a safe supply chain, including the HQF Certification Scheme (for the certification of transport cleaning stations) and Transport Hygiene Risk Analysis (THR Analysis). 

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

This article discusses Taylor Fresh Foods'/Taylor Farms' efforts, learnings, and progress on its food safety journey toward FSMA 204 compliance. 

Many raw foods pose a higher risk of contamination compared to their cooked or processed counterparts. Consumers making choices in pursuit of health and wellness deserve full transparency about both the risks and benefits of these foods.