Articles by Food Safety Magazine Editorial Team

Associated with freshwater fish consumption and handling, GBS ST283 causes invasive infections, including meningitis, septic arthritis, and bacteremia. WGS has played a central role in recognizing the pathogen as a foodborne hazard. FAO has identified GBS ST283 as a hazard requiring structured risk profiling.

Drs. Carla Schwan and Lauren O’Connor have been recognized for their work in food safety and nutrition sciences, respectively.

The third Science Meets Policy conference will take place September 2–3 in Rome, Italy, focused on helping EU competent authorities and industry members effectively implement new WGS data-sharing requirements for foodborne pathogens.

One of the primary roles of the new office will be coordinating across USDA agencies to ensure fishermen are integrated into USDA programs.

During its investigation of an ongoing Escherichia coli O157:H7 outbreak involving Raw Farm-brand unpasteurized cheddar cheese, FDA detected E. coli in a product sample not matching the current outbreak strain, but instead matching a strain from a different 2025 outbreak.

The meeting, taking place June 21–24 in Milwaukee, Wisconsin, includes the first-ever Applied Dairy Foods track, a specialized program designed to equip dairy food professionals with science-driven, real-world strategies.

Sponges far outperformed cotton swabs in laboratory experiments and real-world sampling in an RTE food production facility. The findings align with existing recommendations supporting the use of sponge-based sampling with neutralizers for environmental monitoring.

The NEMO R. MY Magnetically Coupled Pump is hermetically sealed and utilizes a magnetic coupling to transmit torque, resulting in a leak- and maintenance-free design.

Per CDC and USDA-FSIS data, in 2023, Salmonella Infantis strain REPJFX01 accounted for 97 percent of S. Infantis isolates and 21 percent of all Salmonella recovered from chicken carcasses. This rising trend is closely aligned with an increase in human salmonellosis infections linked to REPJFX01.

Per the new law, restaurants must place an identifying marker on any food item prepared for delivery or takeout that has been altered or substituted due to a consumer-identified food allergy or sensitivity.