Food Safety Magazine

February/March 2026

The cover feature of Food Safety Magazine's February/March '26 issue discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing. Additional features explore regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella in meat production; the production of safe, high-quality natural food colors, from growing and harvesting of raw materials to global regulatory compliance of finished products; and the risks of wet sanitation in dry processing facilities, including the impact of different sanitation practices and how those impacts are driven by hygienic design challenges.

This image shows a woman, possibly the owner of an organic rice wholesale store, working amidst stacks of rice bags.

Buyer-Led Supply Chain Screening: Establish Trust Without Betting the Business

Regulators increasingly expect the organization placing product on the market to have a defensible basis for supplier decisions

John G. Keogh, M.B.A., M.Sc.

February 11, 2026

This article discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing.

This image depicts a meat processing facility

Advancing Science-Based Approaches to Salmonella Control in Meat

Research and data-driven tools are being applied to reduce Salmonella risk in meat production and processing

Christi Calhoun Ph.D.

February 9, 2026

This article examines shifting USDA regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella as a true public health risk rather than solely a process control issue.

This image shows a close-up texture background of colorful jelly gummy bear candies.

Natural Colors and the Evolving Food Safety Landscape: Practical Guidance for a Successful Transition

Moving from synthetic to natural colors requires companies to take a structured approach

Fabio da Rocha Renato Ribeiro Da Silva Norah Burton

February 18, 2026

This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.

This image shows a food-grade industrial processing system, likely used in a high-tech facility such as for cultivated meat production.

In Dry Environments, Wet Sanitation Isn't the Answer—It's the Issue

Despite the appeal of water as a "more thorough" sanitation method, moisture behaves very differently in dry facilities than may be expected

Nathan Mirdamadi Abby Snyder Ph.D.

February 20, 2026

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

Live: February 25, 2026 at 2:00 pm EST: From this webinar, attendees will learn how large food manufacturing organizations can successfully manage their supply chain, food safety, and regulatory risks.

Live: March 3, 2026 at 2:00 pm EST: In this high-level, exclusive webinar, FDA Deputy Commissioner for Human Foods Kyle Diamantas and USDA Under Secretary for Food Safety Mindy Brashears, Ph.D. will share their agencies' regulatory priorities and work plans for 2026 and beyond.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Our Publications

Food Safety Magazine

February/March 2026

Cover Story

Buyer-Led Supply Chain Screening: Establish Trust Without Betting the Business

Features

Advancing Science-Based Approaches to Salmonella Control in Meat

Natural Colors and the Evolving Food Safety Landscape: Practical Guidance for a Successful Transition

In Dry Environments, Wet Sanitation Isn't the Answer—It's the Issue

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