Food Safety Magazine Editorial Team

The knowledge paper, titled, “The Future of Food Safety,” was developed in partnership with a top FAO food safety official and written by a former Codex Chair.

The review summarized current knowledge about the potential contribution of foodborne bacteria and antibiotic resistance genes to the human gut resistome, suggesting the integration of gut microbiome and AMR data into risk assessment frameworks.

Tufts University researchers found that people who ate more ultra-processed foods (UPFs) had worse health outcomes, even after accounting for the overall nutritional quality of the foods. 

In this episode of Food Safety Matters, we speak to WHO’s Dr. Elaine Borghi about the new global foodborne disease burden estimates, updates to the methodology, key insights from the data, and the importance of using data to target food safety interventions, aligning with the WFSD theme “From Burden to Solutions—Safe Food Everywhere.”

Responding to new and expanding state-level Extended Producer Responsibility (EPR) packaging laws, GS1 US released a resource to help industry adapt. 

The now-recalled requeson cheese was produced by Maryland-based Clover Hill Dairy. Patients have been identified in New York, Maryland, and Virginia, with the earliest illness occurring in early 2023 and the most recent in May 2026.

Commissioned by the International Food Information Council (IFIC) and published at a time when FDA is considering a federally standardized FOP nutrition labeling scheme, the survey provides insight into what Americans are seeking from FOP nutrition labels.

The virtual, interactive Community Conversation is based on the recent Congressional hearing on various active food safety-related bills. The discussion will take place on June 17.

A collection of studies and editorials published in the American Journal of Public Health presents one of the most comprehensive examinations to date of ultra-processed food (UPF) as a public health crisis shaped not only by nutrition, but by corporate practices, political influence, and regulation failures.

The new Technical Services Educational Training (TSET) Program from QualiTru provides training on food safety, regulatory compliance, quality assurance, sanitation, and workforce development for dairy processing employees at multiple organizational levels.