Food Safety Top Stories

RSS

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 

A simple review of organizational structures shows that food safety teams report to different functions across food companies, but what structure provides the best opportunity for success of the food safety team, and what are the measures of success? Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key. This article examines current organizational structures and evaluates the pros and cons of each.

Research on plant defense responses against pathogens, specifically E. coli O157:H7 and Salmonella Typhimurium, holds insights to preventing foodborne illnesses and improving food safety practices.

Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.

The U.S. and Canada are melting pots of cultures, and one of the most evident expressions of this diversity can be found in the variety of ethnic foods available in markets. While the influx of these foods has brought new and exciting flavors to North American palates, it has also brought the risk of new microbial hazards.

As leaders in food safety, it is our responsibility to develop the influential skills to "manage up" and "train upper management" on food safety risks and opportunities to secure the necessary funding for continued development.

With the post-pandemic ramp-up of in-person, global sporting events comes a parallel increase in the number of food safety professionals required to oversee the catering of such events. Event organizers and caterers alike have come to understand the importance of food safety in such large-scale scenarios.

Since early 2022, CDC and FDA have investigated an ongoing Salmonella outbreak linked to Italian-style meats. The outbreak has affected at least 36 people across 17 states.

Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.

As the controlled environment agriculture (CEA) sector has grown, so too has its original industry group. In 2022, the CEA Food Safety Coalition became the CEA Alliance, adding multiple workflows and new produce commodities to the group.