Food Safety Top Stories

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AI-enhanced biosurveillance, integrated sensor networks, and intelligent analytics have been framed as critical enablers of safer, more efficient food systems. At the same time, the field has begun to acknowledge that the same tools that drive efficiency and predictive power can also be turned against the food system itself. 

In this episode of Food Safety Matters, we speak to WHO’s Dr. Elaine Borghi about the new global foodborne disease burden estimates, updates to the methodology, key insights from the data, and the importance of using data to target food safety interventions, aligning with the WFSD theme “From Burden to Solutions—Safe Food Everywhere.”

This article explores how animal well-being on farms directly impacts food safety outcomes and what veterinarians wish food processors knew (and vice versa) about the risks and safeguards.  

IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to save cleaning time.

A law to protect the public health is a good idea, but it should be based on a risk assessment—i.e., whether exposure to the chemical really elicits an adverse reaction. Perhaps it is time to update or rethink California's Prop 65.

Each food processor, ingredient manufacturer, beverage manufacturer, or food hander should develop, document, implement, and maintain a program that focuses on how to prepare for and deal with an audit.  

In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.

To date, food safety training has emphasized compliance rather than prioritizing the end consumer. This approach has served its purpose, but it is time to (figuratively) bring the consumer into the training room and redesign food safety education and training with a sharper focus and impact.  

Elizabeth Andoh-Kesson, Interim Director of GFSI, says that as climate-related food risks grow, businesses cannot simply rely on a reactive approach to food safety.

Supply chains are going digital, omnichannel operations are becoming the norm, and automation is everywhere. This should be good news for food fraud prevention. More data should mean more visibility, but in reality, it also creates more opportunities for both prevention and exploitation.