Food Safety Magazine Editorial Team

A recent survey of frozen berries at retail across Switzerland showed very low levels of pathogenic bacteria contamination, with only Bacillus cereus detected; however, antimicrobial resistance (AMR) indicators were detected on 2 percent of samples.

Women in Food Safety is recognizing its fifth anniversary while marking the major milestone of becoming an official nonprofit organization, strengthening its mission to empower woman food safety professionals worldwide.

Penn State researchers have demonstrated the potential for Salmonella Dublin to spread among cattle, the environment, and people—necessitating a “One Health” response. Based on their analysis, rising antibiotic resistance is also a concern.

In a new paper supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), experts demystify Probabilistic Exposure Assessments (PEAs)—a more accurate approach for estimating dietary exposure to chemicals—by offering a comprehensive overview of their history, applications, and regulatory guidance.

SÜDPACK has unified its high-performance tubular pouch films from the premium Pure-Line range, made from polypropylene (PP) and polyethylene (PE), into a dedicated product family, now marketed under the CarbonLite brand.

The Motion Lube Caddy is a self-contained, towable lubrication cart that streamlines the servicing of enclosed machinery assets, designed to reduce lubrication time while ensuring clean handling of new oil.

In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.

A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).

Intended to prevent misleading or inconsistent labeling of plant-based foods, the national vegan-certified labeling scheme is voluntary and is in line with ISO standards.

During a technical meeting convened by IAEA, FAO, and WHO, experts emphasized the need for a joint response to the interconnected issues of food safety and nutrition. The use of nuclear techniques to enhance food safety and nutrition was also explored.