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Implementation of rapid whole-genome sequencing could help transform microbial risk surveillance across the food industry from a surveillance approach to a more preventive approach; one in which we can identify outbreak indicators to predict, and take steps to prevent, a problem before it even occurs.

While the fatal poisoning of more than 100 people with sulfanilamide sweetened with diethylene glycol occurred nearly 85 years ago, the herculean mobilization of federal, state, and local inspectors to retrieve product and prevent more deaths is as vital a lesson today as it was then.

Foreign bodies are a large risk to the food and drink industry with authorities recalling products due to foreign-body contamination. Learn how a strong food safety culture can help a company implement best practices in avoiding such events.

Considerations for how ingredients will be sourced, inspected, segregated, and processed may impact the quality and safety of the finished product. It is important for food product developers to consult not only their procurement partners but also their food safety and quality partners to use ingredients from reliable and trustworthy suppliers from the beginning.  

The harmonization of food legislation helps ensure the availability of safe and quality food using widely accepted standards that facilitate the movement of food between countries without arbitrary legal constraints or unjustifiably inequities.