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Home » Topics » Management » Case Studies

Case Studies
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Case studies examine real-life examples or scenarios involving regulatory enforcement or industry best practices in action, analysis of crisis management, technology being used to address contamination of food, or research studies of past events and data.
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Global Case Study on FSMS Implementation in Small- to Medium- Sized Companies in Developing Regions

August 30, 2023

A recent review of case studies on food safety management systems (FSMS) in small- to medium-sized food businesses in developing regions around the world has painted a picture of global FSMS developments and identified the constraints and advantages associated with their implementation.


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biltong

A Melting Pot of Cultures—and Microbial Risks

Caitlin Karolenko Ph.D.
July 18, 2023

The U.S. and Canada are melting pots of cultures, and one of the most evident expressions of this diversity can be found in the variety of ethnic foods available in markets. While the influx of these foods has brought new and exciting flavors to North American palates, it has also brought the risk of new microbial hazards.


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Prosciutto

Salmonella Outbreak Linked to Italian-Style Meats

Rifath Ali M.D., M.P.H., M.Sc.
June 27, 2023

Since early 2022, CDC and FDA have investigated an ongoing Salmonella outbreak linked to Italian-style meats. The outbreak has affected at least 36 people across 17 states.


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Using Frontline Feedback to Nudge Food Safety Culture Improvements

The objective for an organization wanting to improve its food safety culture is to find ways to nudge and make incremental improvements
Lone Jespersen Ph.D. Sophie Tongyu Wu Ph.D. Carol Wallace Ph.D. Nimisha Raja Luci Russell
April 10, 2023

To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.


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Soft Queso Fresco Type Cheese

Recent Outbreaks of Listeriosis Linked to Fresh, Soft Queso Fresco-Type Cheeses in the U.S.

Since 2000, outbreaks have been attributed to fresh, soft Queso Fresco-type cheeses made from pasteurized milk, which have been contaminated by L. monocytogenes after pasteurization
Evelyn Pereira M.P.H. Cerisé Hardy M.P.H. Melinda Hayman Ph.D. Amanda Conrad M.P.H. Alexandra Palacios M.P.H. Stelios Viazis Ph.D.
February 6, 2023

This article presents the key findings of outbreak investigations from 2014–2021 that have been linked to the consumption of fresh, soft queso fresco-type cheeses in the U.S. The authors outline some of the specific circumstances that small manufacturers of all cheeses may encounter in an effort to provide lessons learned and highlight available resources.


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burger

Looking Back: E.coli O157:H7 and the Legacy of Dr. David Theno

The story of the 1992–1993 Jack in the Box outbreak is well documented, but how E. coli O157:H7 first showed up on the radar is less known
Andrew Kesler
February 6, 2023

This article looks back at the events of the 1993 E. coli outbreak associated with hamburgers served at Jack in the Box restaurants along the U.S. West Coast, examining the regulatory changes inspired by the fatal outbreak and its impact. Also discussed are the corporate and industry changes, spearheaded by Dr. David Theno, that set new standards for leadership and management in foodservice and food safety. 


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zoom meeting

How to Adapt Food Safety Culture Efforts to Functional Ways of Working

Food safety guiding principles are the same for all companies, but how they are used is partially determined by inherent biases and culture
Lone Jespersen Ph.D. Charlean Gmunder Kim Crawford Vibeke From Jeppesen
December 9, 2022

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.


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precut watermelon in packaging

Researchers Develop New Quantitative Risk Assessment Model for Foodborne Illness Outbreak Investigations

baileehendersonmay23.jpg
Bailee Henderson
November 25, 2022

Researchers have developed a new quantitative risk assessment model for foodborne illness outbreak investigations that takes into account epidemic curves, and demonstrated its efficacy with a case study on a 2019 Salmonella outbreak linked to precut melons. 


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growing romaine

Economic Impacts of Food Safety Incidents on Supply Chains: 2018 Romaine Lettuce E. Coli Outbreak

baileehendersonmay23.jpg
Bailee Henderson
September 13, 2022

A study has demonstrated the economic impacts of foodborne illness outbreaks on supply chains by observing the damages caused by the 2018 Escherichia coli outbreak that was linked to romaine lettuce grown in California.


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Plant based ingredients

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety
Bert de Vegt M.Sc., M.B.A.,
August 12, 2021
The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.
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5/9/23 to 5/9/24
Contact: Vania Halabou

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On Demand: Join subject matter experts as they review getting to the core problem (root cause analysis). The session will include break-outs and case studies to train analysis teams.

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