Food Safety Magazine Editorial Team

In this bonus episode of Food Safety Matters, we speak to Elanco Poultry Food Safety’s Dr. Alissa Welsher about why fly pressures increase during warmer months, the risks flies can pose within poultry operations, and how producers can proactively address flies through integrated pest management (IPM) strategies. 

The Self-Paced IHA HACCP Training for Juice is a 14-module online course developed specifically for producers of 100 percent juice products.

The new features are designed to support corrective action management from initial investigation through resolution and to facilitate coordination among quality teams, production personnel, suppliers, and external stakeholders.

FreshTag Flight Label is intended to support airline Food Safety Management Systems and Quality Management Systems by providing a visual indication of cumulative time-temperature exposure.

The authorized uses of Orange B in sausage casings and Citrus Red No. 2 on orange skins have been abandoned by industry.

The European Food Safety Authority (EFSA) lowered the acceptable daily intake for trifluoroacetic acid (TFA) to a quarter of the previously established level, and also set an acute reference dose for the chemical for the first time. 

An expert working group has been convened to develop the farm-to-fork food policy approach, which is expected to be delivered to ministers in 2027.

Adding to a growing body of evidence that micro- and nanoplastics may enhance the virulence and persistence of pathogens in food and the environment, a new study found that nanoplastics may strengthen E. coli biofilms in drinking water systems and increase resistance to chlorine treatment.

In this bonus episode of Food Safety Matters, we speak to NomadX CEO Lyle Probst about developments in pathogen detection, artificial intelligence, and industry mindsets are shaping the future of food safety management and incident response. 

The Brix level for Florida oranges has been steadily declining over the past few decades due to severe weather and citrus greening, making it challenging to meet the original Standard of Identity (SOI) for pasteurized orange juice, which was established in 1963.