Bailee Henderson

Food safety leaders at nationally recognized restaurant chains gathered at the 2022 Food Safety Summit to discuss the importance of developing food safety management systems (FSMS), as well as ideas on how to develop FSMS.

A recent study has discovered high levels of antimicrobial resistance (AMR) in Escherichia coli in samples of raw chicken meat and chicken fecal matter.

The Tuesday workshops at the 2022 Food Safety Summit featured an education session on the importance of food safety audits, the types of food safety audits that can be employed, and the benefits of sharing ownership of auditing.

New Zealand Food Safety has released a detailed recall guidance that includes six steps to follow, as well as resources for food businesses.

Researchers in Japan have published the first known study of Staphylococcus argenteus, a novel foodborne pathogen, in food processing facilities.

Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.

The U.S. Food and Drug Administration (FDA) is piloting a new kind of international partnership that will allow for increased safety of food imported to the U.S., with shrimp as the focus.

A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.

A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments. 

Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.