Food Safety Magazine Editorial Team

A new study suggests that bacteria Yersinia enterocolitica may be a bigger threat to food safety than previously thought.

Belgian-based Bekina Boots, the second largest manufacturer of Polyurethane (PU) safety boots worldwide, has announced its expansion into the U.S. market.

Maryland House Bill 97, also known as “Rudy’s Law,” would require baby food manufacturers to test products for toxic heavy metals and make the results available to consumers

In this episode of Food Safety Matters, we are joined by Natalie Dyenson, M.P.H., Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA), about her role at IFPA, the Association’s key priorities for produce food safety, and its global advocacy work along the fresh produce supply chain.

The UK Food Standards Agency (FSA) has published a guidance for businesses on how to spot and prevent food crime.

A recent publication from the Food and Agriculture Organization of the United Nations (FAO) describes the organization’s work during 2020–2022 to curb antimicrobial resistance (AMR) in food and agriculture.

A recent study has demonstrated the protection that multispecies biofilms provide to Listeria monocytogenes against sanitizers, and could help inform more effective sanitation procedures in food processing environments.

The U.S. Food and Drug Administration (FDA) has released a draft guidance for industry on collecting samples for testing seafood products subject to Detention Without Physical Examination (DWPE).

With a $5 million grant from the U.S. National Science Foundation (NSF), a multidisciplinary research team is developing sensor-based rapid detection technology, backed by an artificial intelligence (AI) –powered decision support system, to control Salmonella and other foodborne pathogens throughout the poultry supply chain.

Researchers studied how dietary patterns relate to levels of per- and polyfluoroalkyl substances (PFAS) in the human body over time, and found that greater consumption of tea, processed meats, and food prepared outside the home was associated with increased levels of PFAS.