The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”

A University of Arkansas study provides insight into the food safety risks of microgreens production and discusses measures for mitigating microbiological contamination in indoor farming environments. 

The EU experienced more food safety notifications through its online Rapid Alert System for Food and Food Network in 2021 than in years prior, with pesticides, food contact materials, and fraud highlighted in a Administrative Assistance and Cooperative Network report.

PerkinElmer Inc. has announced the global availability of its ready-to-use, AOAC-certified, Microfast^TM microbial count plates for food safety testing

The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) published a report on the microbiological risks associated with raw milk cheeses.

Microbial contamination in the food and beverage manufacturing industry is a serious concern. Since this type of contamination directly affects the safety of the products, manufacturers must consider all potential sources of contamination. 

The Center for Food Safety at the University of Georgia has improved the accuracy of DNA sequence analysis when testing for microbial contamination.