Food Safety Top Stories

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Fish and shellfish farm-raised in the U.S. must meet rigorous standards for food safety and quality, as well as environmental impact. Seafood processors, packers, and warehouses comply with the mandatory requirements of the Food and Drug Administration's Hazard Analysis and Critical Control Points (HACCP). This article takes a deep dive into the many regulations that make U.S. farm-raised seafood one of the safest, healthiest, and most sustainable foods available to the consumer.

The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 

Biofilm remains a significant public health-related issue in the food industry. The group behavior of pathogens results in resistant behaviors, including for commonly used disinfectants and antibiotics. Through the food supply chain, these pathogens can easily enter into the human and animal populations, making it imperative to understand the biofilm formation dynamics of these pathogens and how to prevent and control their formation.

Having a strong and mature food safety culture contributes to excellence in food safety at food companies worldwide. This article highlights two CEOs' perspectives on the food safety culture journey, the practices implemented, the lessons learned, and the goals for the future.

Food companies that prepare fresh food items often source individual ingredients from primary suppliers. The food safety risk is typically controlled at primary supplier plants or farms; however, the food safety stakes are high. It is necessary to have "boots on the ground" to assess how food safety and quality programs are integrated with the front-line operation for those suppliers who mitigate food safety risk on the behalf of a receiving company.

While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates. 

With nearly 500 food safety recalls occurring per year, it is difficult for consumers to keep up. Prevention of foodborne illness—the main goal of the nonprofit organization Stop Foodborne Illness—can be aided by the establishment of a faster, more efficient, and modernized recall system.

Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.

Atelier Meats explains the benefits and technology behind lab-cultivated meats—including the food safety concerns underlining the science.

Food safety has always been an important issue, but like workplace health and safety, its profile is growing and must be viewed as a business essential.