Food Safety Top Stories

RSS

Given the headlines coming out of 2025, it would be reasonable to expect a shift in recall patterns in the food industry. Yet, looking past the headlines and into the numbers, 2025 remained remarkably consistent with the past decade of recall trends, in terms of count and cause. 

This article details how to conduct a lifecycle assessment for food packaging. 

In this episode of Food Safety Matters, we speak to exposure scientist and toxicologist Dr. Alex LeBeau about the generation, interpretation, and responsible communication of food contaminant testing data—a conversation raised by recent reports on arsenic in candy from Florida officials.

This article discusses high audit scores, catastrophic failures, and the new rule that would disqualify the person cleaning up the mess.

Cruise ships are self-contained, complex ecosystems where pathogens like norovirus present a heightened risk to passengers. Highly contagious, environmentally persistent, and operationally disruptive, norovirus has long been the single greatest food safety challenge facing the cruise industry.

Retailers and foodservice operators can protect major accounts by treating complaints not as normal operating conditions, but as intelligence—pinpointing true root causes, building supplier capability, and driving complaint volume as close to zero as possible.

This article examines the importance of data culture—including data leadership, data literacy, data governance, data strategy, data access, and data communication—for supporting risk-based food safety systems.

Sprinkles may seem like a minor decorative detail on a birthday cake or holiday cookie, but they sit at the intersection of several fast-moving regulatory concerns: the phaseout of certain FD&C dyes, the clean label movement, allergen management, and GMO transparency.

AI has moved into food safety programs faster than policies, procedures, and comfort levels can adapt. The gap between what organizations say and what people do regarding AI use is one of the most interesting—and potentially risky—signals from this Food Safety Insights survey.

This article discusses how, in most cases, more microbial reduction comes from cleaning than from sanitizing.