Food Safety Magazine Editorial Team

PPM Technologies has introduced the new CookWright continuous frying system, designed to maximize production efficiency and product quality, with a wide range of capacities and design options available.

By integrating Bison’s Nautilair blower into its existing JD500CXI automatic batch fryer, JD Manufacturing was able to increase the output of its fryer by 20 percent while reducing fuel consumption.

The new XP-Design Assay Salmonella Serotyping Solution from Bio-Rad enables rapid detection and precise characterization of Salmonella in food and environmental samples.

Michigan State University’s (MSU’s) Online Food Safety Program is hosting an in-person, three-day workshop, titled, “Creating a Food Safety Culture” on June 10–12, 2025.

Registration is open for the "Innovations in Cleaning and Sanitation for Low-Moisture Foods" conference, taking place at the the Land O’ Lakes Headquarters in Arden Hills, Minnesota in April. The event is jointly hosted by the Illinois Tech Institute for Food Safety and Health (IFSH), the University of Wisconsin–Madison’s Food Research Institute (UW-FRI), and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). 

Registration is now open for a September 9 workshop on food safety culture hosted by NEMIS Technologies' NEMIS Academy. It will take place in Chicago, Illinois, and will be led by Frank Yiannas, food safety culture expert and former FDA Deputy Commissioner for Food Policy and Response.

The Food Packaging Forum’s open access Database on Migrating and Extractable Food Contact Chemicals (FCCmigex) has been updated to include the most recent science on thousands of food contact chemicals to which humans are exposed. FCCmigex supports scientific and regulatory efforts to improve food contact material safety.

South Dakota has joined the list of states with legislation targeting cell-based meat, which includes Florida and Alabama, by recently passing a law that prohibits the award or use of state funds for the research, production, promotion, sale, or distribution of cell-cultured protein.

Warming temperatures associated with climate change are increasing the risk of human exposure to fungi-produced mycotoxins from food, warned the European Environment Agency in a new briefing. Mycotoxins pose significant health risks to humans and are present in foods like grains and cereals.

With support from the Dairy Innovation Hub, a professor at University of Wisconsin–Platteville is establishing a research program to explore the use of cold plasma technology for food safety, sustainable agriculture, and dairy processing.