October/November 2021

Check out the October/November 2021 edition of Food Safety Magazine, featuring Crisis Response: Bringing Solutions Faster, Foodborne Parasites: An Insidious Threat to Food Safety and Public Health, The Regulatory Inspection: A Tremendous Opportunity to Build a Relationship, Food Safety Insights, Microbial Surveillance, and much more!

Crisis Response: Bringing Solutions Faster

Experienced food safety professionals are a valuable asset in today’s pandemic challenges

John W. Raede Ph.D.

October 18, 2021

Experienced food safety professionals are a valuable asset in today’s post-pandemic workforce. Crisis management and response are critical components of a food company’s toolbox.

Foodborne Parasites: An Insidious Threat to Food Safety and Public Health

Often neglected in risk assessments, foodborne parasites deserve more scrutiny—and prevention

Larry Keener CFS, PA

October 18, 2021

Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.

The Regulatory Inspection: A Tremendous Opportunity to Build a Relationship

Tips on keeping the peace yet making your point

Bob Lijana M.Sc.

October 18, 2021

It can be challenging to maintain good working relationships with federal regulators when things are going well, but how do you leverage your best efforts during an inspection/audit especially when there are issues? Let's address how handling the inspection itself can be your most important asset, along with a fundamental understanding of the science and regulations that are in play.

Developing a Culture of Hygienic Design under the Smarter Food Safety Umbrella

The learnings of a storied career in food plant sanitation

Joe Stout RS

October 18, 2021

Food companies need to embrace a change in their culture to one of collaboration with their internal colleagues and their equipment and infrastructure supply chain. Public health can only be maintained with safe food, and a culture of hygienic design helps deliver it in a responsible way.

Improving the Safety of Meal Kits: A Holistic Approach

Popularity of meal kits necessitates heightened food safety vigilance

Neva Jacobs M.S.P.H., CIH Ania Urban Ph.D., M.P.H.

October 18, 2021

To improve food safety and reduce the risk of foodborne illness related to meal kits, it is important to evaluate operations with a farm-to-fork lens, ensuring not just the safety of the meal kit itself but also promoting proper handling and preparation by the customer.

The Regulation of Chemical Recyclates for Use in Food Packaging

While the need for recycling is important, it shouldn’t compromise food safety

George G. Misko J.D.

October 18, 2021

Many food companies have made commitments to increase the use of recycled plastics in their packaging within the next 10 years. As this demand increases, there is more interest in chemical recycling, but first, we must understand current reprocessing capabilities and possible safety issues with the use of chemical recycled plastics in food packaging.

Training the Next Generation of Meat Scientists

A look at the Meat Science & Animal Biologics Discovery food safety program at the University of Wisconsin

Steven C. Ricke Ph.D.

October 18, 2021

The launch of this meat research and discovery program will drive innovations beyond conventional meat processing and will streamline the tracking of foodborne pathogens throughout the meat production chain and evaluations of the efficacy of intervention measures.

Food Safety Insights: 5 Years Later, Part 2

Celebrating the Food Safety Insights partnership with Food Safety Magazine

Bob Ferguson

October 18, 2021

In our last column, we revisited some of the testing-related topics we have covered since the inception of Food Safety Insights. This article looks at a few of the other subjects that have made an impact on our markets in these past 5 years.

Faster, Cheaper Sequencing Transforms Microbial Food Safety Testing

Transformational insights in microbial surveillance technology

Silin Tang Ph.D.

October 18, 2021

Implementation of rapid whole-genome sequencing could help transform microbial risk surveillance across the food industry from a surveillance approach to a more preventive approach; one in which we can identify outbreak indicators to predict, and take steps to prevent, a problem before it even occurs.

Lessons Learned from 1937

Some lessons are just as relevant today as on the day the events occurred

Joe Corby

October 18, 2021

While the fatal poisoning of more than 100 people with sulfanilamide sweetened with diethylene glycol occurred nearly 85 years ago, the herculean mobilization of federal, state, and local inspectors to retrieve product and prevent more deaths is as vital a lesson today as it was then.

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

Our Publications

Food Safety Magazine

Features

Crisis Response: Bringing Solutions Faster

Foodborne Parasites: An Insidious Threat to Food Safety and Public Health

The Regulatory Inspection: A Tremendous Opportunity to Build a Relationship

Columns

Developing a Culture of Hygienic Design under the Smarter Food Safety Umbrella

Improving the Safety of Meal Kits: A Holistic Approach

The Regulation of Chemical Recyclates for Use in Food Packaging

Training the Next Generation of Meat Scientists

Food Safety Insights: 5 Years Later, Part 2

Faster, Cheaper Sequencing Transforms Microbial Food Safety Testing

Lessons Learned from 1937

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