Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.

The majority of foodborne illnesses and outbreaks are frequently attributed to foodservice establishments and are triggered by inconsistency in safe food handling practices and behaviors. Learn how to address these challenges.

A mysterious outbreak in October 2007, which affected about 450 people of all ages, was traced to table salt in which sodium chloride somehow had been replaced by sodium bromide, suggesting that food should be considered as a potential vehicle until it can be explicitly ruled out.

The coronavirus disease 2019 (COVID-19) pandemic has dramatically disrupted the typical number of food safety-related recalls. What will this mean moving forward?

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.