Food Safety Top Stories

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This article discusses the food safety/quality and functional effects of nitrite reduction in processed meats, as mandated by new EU regulations that go into effect in October 2025.

Many food companies facing a possible product recall find themselves unsure of what to do, let alone how to engage with FDA. This article walks through some of the key considerations that companies should have front-of-mind in this situation.

This article discusses an Information Sharing and Analysis Center (ISAC) for biosurveillance, with the aim of ensuring food safety as part of a food defense program. ISACs collect, analyze, and disseminate actionable threat information to their industry members and provide members with tools to mitigate risks and enhance resiliency.

SSAFE is helping farmers reduce or eliminate contamination and cross-contamination on their farms by developing a practical guide that provides 47 useful and effective measures that are based on scientific global best practices.

An aim of FDA's Coordinated Outbreak Response, Evaluation, and Emergency Preparedness Office's (CORE+EP) is to share the findings of foodborne illness outbreak investigations, highlighting relevant topics such as the importance of global partnerships in farm investigations, and the benefits of historical environmental surveillance for future outbreak investigations. 

Cyclosporiasis is considered an "important neglected parasitic infection" by CDC. It is also a nationally notifiable disease. Cyclospora is an emergent foodborne pathogen that is frequently overlooked in risk assessments for food safety assurance—an oversight that might not be justifiable.

It is essential that food processors establish a properly documented pallet management program to prevent issues caused by improper pallet use, storage, inspection, maintenance, and cleaning.

This article explores the critical yet underappreciated vulnerabilities of ready-to-eat (RTE) foods in retail and foodservice settings, including blind spots in handling practices, supplier-level failures, and the vital importance of reheating protocols and environmental controls.

This article discusses the results of a survey conducted by the Association of Food and Drug Officials (AFDO) on the states of food safety culture and the use of food safety management systems among smaller-scale foodservice establishments in the U.S.

The threats to food safety are evolving, and so must our approaches. The traditional boundaries between safety, nutrition, and public health are increasingly artificial—and increasingly counterproductive.