Traditionally, food safety issues associated with alcoholic beverages focus on chemical or physical hazards from the processing line. Intoxication with alcoholic beverages, as it relates to food safety, is less reported in the literature. However, the addition of cheap methanol to illicitly produced liquor—a rising issue in Asia—is increasingly being studied as a food safety and food adulteration issue.

This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.

Salmonella prevalence has decreased significantly in the past three decades due to processing changes, but human illness cases from Salmonella have not decreased proportionally. To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, and, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages.

The U.S. Food and Drug Administration (FDA) has released English and Spanish paper-based versions of its agricultural water assessment builder tool.

A recent Swedish study explores the relationship between the incidence of campylobacteriosis and the prevalence of Campylobacter in poultry broilers.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it will conduct a study about the effect of increased poultry line speeds on worker safety. Establishments that have received a line speed waiver under the New Poultry Inspection System must apply to participate in the study and receive a modified waiver.

A session at the 2022 International Association for Food Protection (IAFP) Annual Meeting discussed recent developments in applications of predictive tools for meat and poultry products.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) and the state of Oregon have finalized a cooperative agreement that allow for Oregon’s inspection program to inspect meat products produced for shipment within the state.