Food Safety Top Stories

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A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices. 

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

As food processors continue to recover from 2020, we wanted to find out more about their plans for 2021. One thing was clear: Testing—especially environmental monitoring—will continue to grow at a rapid pace.  

To combat food insecurity and damage to crops by insect pests, genetic modification and food irradiation provide significant benefits.

Cronobacter, formerly known as Enterobacter sakazakii, can be found naturally in the environment but survives for prolonged periods in low-moisture foods. Learn what can be done to control this pathogen.

More than a year after the start of the coronavirus pandemic forever changed our way of life and further strained our food system, we face greater challenges as a result of new vulnerabilities that have arisen.

Virtual education and training sessions have become imperative to maintaining and ensuring business continuity. Learn how this format can work for your food business.

Opportunities exist for the use of data science in preventing and mitigating foodborne disease outbreaks, often using publicly accessible data. This article examines machine learning/data science approaches, including whole-genome sequencing, to enhance food safety.

It may be time for the leading third-party food delivery platforms to establish a single, reasonable food safety standard, as current rules largely exclude these services from regulation.

The coronavirus disease (COVID) pandemic has impacted the attitudes of consumers towards food safety despite the lack of evidence that food or food packaging is a source of coronavirus infections.