As discussed at the 2024 Global Food Safety Symposium at Michigan State University, resilient food safety systems are not built by one technology, one regulation, or one training program. They come from sustained investment in people, partnerships, scientific excellence, and institutions that can respond to evolving risks.
The way people shop, cook, and seek information is evolving rapidly, and with it, the expectations placed on food safety educators, regulators, and industry partners.
There are many trends and happenings in food safety that will greatly affect the future of our markets. This article takes a look at the ones we are watching and the impact we think they will have.
A Trace One analysis of U.S. foodborne illness data reported to CDC reveals which states have the highest incidence of foodborne illness, which pathogens cause the greatest number of foodborne illnesses, and the months of the year in which foodborne illnesses are most common.
In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.
