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Food Safety
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Food Safety
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Home » Publications » Food Safety Magazine

Our Publications

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Food Safety Magazine

FSM December 2020-January 2021 cover

December 2020/January 2021

  • Cover Story
  • Features
  • Columns
  • News

Cover Story

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sushi image

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

Origins, Current Status, and Future Challenges
Robert L. Buchanan Ph.D.
January 15, 2021
No Comments

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.


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Features

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pathogen image

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
No Comments

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. 


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map

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
No Comments

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. 


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Columns

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orange peel and earth
Food Safety Insights

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

What changes are here to stay?
Bob Ferguson
January 19, 2021
No Comments

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. 


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FoodTesting-476592706.jpg

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.


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perspective image

The Complexity of Defining Food Safety

Digging deeper into survey responses
Omar A. Oyarzabal Ph.D Barbara B. VanRenterghem Ph.D
January 15, 2021
No Comments

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.


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lettuce image

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
No Comments

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? 


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chickens spotlight

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
No Comments

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


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Compliance

Responding to FDA Letters

Tips on how to answer regulatory communications
Bob Lijana M.Sc.
January 15, 2021
No Comments

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.


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hygienic design

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
No Comments

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


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ERM image

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
No Comments

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


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News

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RiskAssessment-950986656.jpg

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. 


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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.


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FoodTesting-844063002.jpg

FSAI Identifies Emerging Food Safety Risks

January 15, 2021
No Comments

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.


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FDA-1211291206.jpg

FDA Clarifies Food Traceability List

January 15, 2021
No Comments

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). 


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CleanersSanitizers-490346876.jpg

Campden BRI Updates Guidance on Food Factory Hygiene

January 15, 2021
No Comments

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


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FoodContamination-950210432.jpg

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

January 15, 2021
No Comments

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.


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Podcast Custom Content

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FoodTesting-476592706.jpg

Is Zero Foreign Material Possible in Food Processing?

lettuce image

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

Food Safety Matters

Ep. 87. 10 Years of FSMA

CleanersSanitizers-490346876.jpg

Campden BRI Updates Guidance on Food Factory Hygiene

eDigest

Events

January 14, 2021

How Your Food Safety Program Can Overcome the Challenges of Pathogen Detection

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.

January 27, 2021

How FDA Is Integrating the Blueprint for Smarter 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.
February 25, 2021

Global Food Safety Culture Series: Europe

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!

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Food Safety Budget

This year, will your budget for food safety ...
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Products

Trends in Food Safety and Protection

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.
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