Food Safety Magazine

Microbiological Risk Assessment: Origins, Current Status, and Future Challenges

Origins, Current Status, and Future Challenges

January 15, 2021

The process for evaluating chemicals in foods and the environment advanced significantly in 1983 when the National Research Council (NRC) published the first edition of its publication Risk Assessment in the Federal Government: Managing the Process.

Regulatory Report: Outbreak Investigations of Foodborne Illnesses Linked to Atypical Food-Pathogen Pairs

Lessons learned help drive future response and prevention efforts

Stelios Viazis Ph.D. Michael C. Bazaco Ph.D. Douglas Karas M.A.

January 14, 2021

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After a foodborne outbreak is identified, specific food vehicles may become the focus of an investigation based on the pathogen implicated and past outbreaks linked to the pathogen.

Leveraging and Sharing Resources, Personnel, and Culture

Mutual reliance focuses on the integration of all food safety partners

Brooke Benschoter APR, M.Sc.

January 15, 2021

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The New Era of Smarter Food Safety represents a new approach to food safety, leveraging technology and other tools to create an integrated, safer, and more digital, traceable food system.

Food Safety Insights

Food Supply Chains and COVID-19: Impacts, Part 2

What changes are here to stay?

Bob Ferguson

January 19, 2021

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In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay.

Is Zero Foreign Material Possible in Food Processing?

Sherry Williamson, M.B.A.

January 15, 2021

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The answer to the question in our headline is “yes.” And it takes a proactive and a multifaceted approach to get there.

The Complexity of Defining Food Safety

Digging deeper into survey responses

Omar A. Oyarzabal Ph.D Barbara B. VanRenterghem Ph.D

January 15, 2021

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Our survey of food manufacturers on the meaning of food safety1 revealed that food manufacturers have different definitions and wide variability in the words used to define food safety.

You Can’t Change the Future by Always Looking at the Past

Ongoing food safety issues with leafy greens

Keith Warriner Ph.D.

January 15, 2021

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I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce?

Making Poultry Safe for Consumers and the Planet

Sanderson Farms examines the connection between food safety and sustainability efforts

Phil Stayer D.V.M.

January 15, 2021

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Producing products that are safe for consumers has long been a basic requirement for food companies.

Responding to FDA Letters

Tips on how to answer regulatory communications

Bob Lijana M.Sc.

January 15, 2021

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If you have received a food safety-related letter from the U.S. Food and Drug Administration (FDA) requiring an immediate response, then the battle-proven advice in this article will be extremely helpful.

Factory of the Future – Industry 4.0 and Hygienic Design

Technology poised to reduce risk for product and workers

Diana Bennett P.Eng Tim Noone B.Eng. Sam Tinsley M.Sc.

January 14, 2021

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Hygiene in food production has always been a priority, even when production occurs under crisis conditions.

Using Simulations to Identify and Characterize Food Safety Enterprise Risks

Savvy crisis management starts here

Melanie Neumann J.D., M.Sc. Martin Wiedmann Ph.D., D.V.M.

January 14, 2021

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Benefits of applying enterprise risk management (ERM) strategies to identify, assess, and manage food safety risks.

Study: Text Mining Approaches for Postmarket Food Safety Surveillance Using Online Media

January 15, 2021

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Researchers from San Diego State University, Virginia Tech, Loyola Marymount University and Radford University are using text mining to try to pinpoint unique words and phrases in posts online, which identify consumers' experiences with hazardous food products.

PSSI Chemical Innovations Earns Excellent SQF Quality Certification For Third Year in a Row

January 15, 2021

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PSSI has announced their chemical division, PSSI Chemical Innovations, has earned its SQF Quality Certification for its third year in a row.

FSAI Identifies Emerging Food Safety Risks

January 15, 2021

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The Food Safety Authority of Ireland (FSAI) has identified three areas for research: emerging food safety risks, food chain vulnerability assessments, and fresh produce traceability.

FDA Clarifies Food Traceability List

January 15, 2021

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The U.S. Food and Drug Administration (FDA) has made two updates to its materials for stakeholders regarding the proposed rule, “Requirements for Additional Traceability Records for Certain Foods” (Food Traceability Proposed Rule).

Campden BRI Updates Guidance on Food Factory Hygiene

January 15, 2021

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Campden BRI has updated guidance on the design, implementation, and control of cleaning and disinfection of food factories.

FAO: Foodborne Parasitic Diseases Often Neglected in Food Safety Control Systems

January 15, 2021

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Officials from the Food and Agriculture Organization of the United Nations (FAO) have published a document highlighting ways to avoid the risks from foodborne parasites transmitted by pork, freshwater fish, and crustaceans.

On Demand: PerkinElmer is proud to present an in-depth panel discussion on the challenges within pathogen testing and how the development of the company’s Solus One range helps support food safety.

LIVE: January 27, 2021 at 2:00 pm EST: In this webinar, you will learn how to identify opportunities to bring mutual reliance to life across the country and hear about current examples of successful rollouts.

LIVE: February 25th at 3:00 pm CET (9:00 am EST): The Global Food Safety Series meets you where you live! Its purpose is to help food safety professionals discover the unique characteristics of the cultures in which their companies operate around the world by exploring five distinct regions: Europe, Australia, Asia, North America, and Latin America. Join us for the first in the series covering Europe on February 25!

Our Publications

Food Safety Magazine

December 2020/January 2021

Cover Story

Microbiological Risk Assessment: Origins, Current Status, and Future Challenges

Features

Regulatory Report: Outbreak Investigations of Foodborne Illnesses Linked to Atypical Food-Pathogen Pairs

Leveraging and Sharing Resources, Personnel, and Culture

Columns

Food Supply Chains and COVID-19: Impacts, Part 2

Is Zero Foreign Material Possible in Food Processing?

The Complexity of Defining Food Safety

You Can’t Change the Future by Always Looking at the Past

Making Poultry Safe for Consumers and the Planet

Responding to FDA Letters

Factory of the Future – Industry 4.0 and Hygienic Design

Using Simulations to Identify and Characterize Food Safety Enterprise Risks

News

Study: Text Mining Approaches for Postmarket Food Safety Surveillance Using Online Media

PSSI Chemical Innovations Earns Excellent SQF Quality Certification For Third Year in a Row

FSAI Identifies Emerging Food Safety Risks

FDA Clarifies Food Traceability List

Campden BRI Updates Guidance on Food Factory Hygiene

FAO: Foodborne Parasitic Diseases Often Neglected in Food Safety Control Systems

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