FSM Features Collection

Articles will be uploaded to the bimonthly Features Collection on a rolling, weekly basis—so check back often for more expert insights! Explore previous Features Collections using the "Select a Collection" button below.

Food Safety Magazine

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December 2025/January 2026

The cover story for the December ‘25/January ‘26 issue of Food Safety Magazine discusses how investment in food safety is not only good business practice, but can also be a boon to a company's bottom line. Additional features examine the food safety aspects of precision fermentation-derived dairy; the management of food safety risks associated with the movement of people and equipment in a food processing facility; and the adoption, benefits, and necessary advancements of whole genome sequencing (WGS) for food safety.
 

Cover Story

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Features

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A Food Industry Perspective on The Benefits and Barriers of WGS for Pathogen Source Tracking: The Sequel

Whole genome sequencing is gaining traction within the food industry, but advancements in technology, regulatory clarity, standardization in sequencing, and results interpretation are needed
Adrianne Klijn Aurelien Maillet Ph.D. Bala Jagadeesan Caroline Barretto Francois Bourdichon Ph.D. Jerome Combrisson Ph.D. Leen Baert Martin Wiedmann Ph.D., D.V.M. Anett Winkler

This article discusses the results of a 2024 follow-up survey to a 2019 workshop on the food industry's use of whole genome sequencing (WGS), the benefits and challenges of this technology, and necessary advancements for its continued acceptance and effective use in ensuring food safety.



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protein powder and a shaker bottle.

Using Risk Assessment to Interpret the Detection of Metals and Other Impurities in Foods

As consumers encounter more reports of detectable impurities in everyday foods, concern is likely to grow unless these findings are clearly communicated in the context of potential health risk
Neva Jacobs M.S.P.H., CIH Ania Urban Ph.D., M.P.H. Andrey Massarsky Ph.D.

Monitoring impurities in foods is an important tool for protecting vulnerable populations. However, as consumers encounter more reports of detectable impurities in everyday foods, concern is likely to grow unless these findings are clearly communicated in the context of potential health risk. 


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ooked shrimp or prawns

Shrimp Processing: Safety, Quality, and Manufacturing of Raw and Frozen Products

Shrimp facilities must utilize their processing systems to reduce risks from external hazards and manufacture safety and quality into their products
John M. Wigglesworth Ph.D. REHS/RS, CPFS, PCQI

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.


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The image displays a variety of whole and ground spices, commonly used in Indian cuisine

Beyond Borders: Food Fraud in Global Supply Chains

Conducting a food fraud vulnerability assessment helps identify potential weaknesses in the supply chain and assist in establishing effective controls to mitigate those risks
Baidini Ghosh M.S.

This article presents data on food fraud in global supply chains and discusses how to identify supply chain vulnerabilities by conducting a food fraud vulnerability assessment.


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a worker cleaning the floor around large stainless steel processing vats in an industrial food production facility, potentially a winery or cheesery

Mitigation Solutions for Surface Biofilms for Food Processors

If not effectively detected and eliminated, uncontrolled biofilms can become chronic sources of contamination
Abiola Latifat Omosowon M.S., PCQI

Without proper sanitation, surfaces and other areas in food processing facilities provide an ideal environment for the growth of biofilm on food contact and non-food contact surfaces. This article discusses biofilm mitigation solutions for food processing operations. 


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various laboratory test tubes for detecting the presence of Listeria bacteria.

The Signal to Start: How the FDA CORE Signals and Surveillance Team Evaluates and Identifies Foodborne Illness Outbreaks

Several tools and data sources are used in signal detection to evaluate genetic and epidemiologic information linked to foodborne outbreak investigations
Ashley Grant M.P.H. Tyann Blessington Ph.D., M.S., M.P.H. Daniela Schoelen Ph.D., M.P.H. Stelios Viazis Ph.D. Cary Chen Parker M.P.H. Anders Evenson Kellen Stuart Jennifer Beal M.P.H

This article provides background information about FDA’s CORE+EP Signals team's day-to-day work in detecting foodborne illness outbreaks and triaging incidents, and highlights some real-world examples and partnerships that have occurred to improve food safety and protect consumers.


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a female food factory worker holding a tray of fresh cookies

What Food Safety KPIs Say About Food Safety Culture—Part 1

Part 1 of this column series discusses the results of a survey of more than 170 food processors regarding their views on food safety culture
Bob Ferguson
Bob Ferguson

This article discusses the results of a survey of food processors worldwide regarding food safety culture and the preventive controls-aligned key performance indicators (KPIs) used to measure daily operations and continuous improvement.  


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chefs in a professional kitchen setting, appearing to be discussing or reviewing something on a digital tablet.

How QA and Frontline Leaders Assess Food Safety Skills

High-performing organizations go beyond compliance to ensure continuous skill development and a leadership-driven food safety culture
Andrew Thomson Matthew Wilson Ph.D.

By examining global standards such as HACCP, GFSI, and SQF, this article explores the gaps in current competency assessments and the risks posed by these gaps. It also provides actionable strategies to empower frontline leaders and quality assurance teams to improve where necessary.


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two scientists using a real-time laboratory data monitoring system

Stronger Together: A National System for Regulatory and Laboratory Food Safety Training Foundations and Context

The Regulatory and Laboratory Training System (RLTS) is designed to make training simpler, faster, and more consistent
Antonia Giuliano M.B.A. Chelsea Gridley-Smith Ph.D. Rance Baker Robyn Randolph M.S.

The Regulatory and Laboratory Training System (RLTS), built on the National Curriculum Standards, represents the next generation of training for regulatory food protection professionals. It is guided by a national steering committee that includes FDA, CDC, USDA, NEHA, NACCHO, APHL, AFDO, and other organizations.


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workers in protective gear performing industrial cleaning and disinfection

Safe Chemical Handling and Storage

Every food processing facility must properly develop, document, implement, and maintain a chemical program
Richard F. Stier
Richard F. Stier, M.S.

This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.


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a form of agricultural irrigation

Biosecurity in Peacetime and Wartime

Most prominent among wartime threats for food, agriculture, and water systems is the probability of continuous and coordinated cyberattacks and other forms of sabotage
Cris Young
Cristopher A. Young D.V.M., M.P.H., Diplomate A.C.V.P.M. David E. Bragg M.S.A.E.
Robert Norton
Robert A. Norton Ph.D.

Most prominent among wartime threats for U.S. food, agriculture, and water systems is the probability of continuous and coordinated cyberattacks and other forms of sabotage.


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