Food Safety Top Stories

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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.

Calibration is really a verification activity. The goal of a calibration program is to ensure that all instruments used to monitor food safety, quality, and issues related to regulatory compliance have been properly calibrated and are operating effectively.

If FDA's regulatory decision-making should be based on science, but the Delaney Clause prohibits FDA from considering the totality of the available scientific evidence in making safety determinations for food and color additives, can the Delaney Clause and science-based decision making coexist?