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 where a firm of interest was identified in the U.S. The authors outline some of the specific circumstances that small manufacturers of all cheeses may encounter, particularly smaller manufacturers of fresh, soft queso fresco-type cheeses, in an effort to provide lessons learned from these outbreaks and highlight the available resources for these cheese manufacturers.

Danish consumers, especially children, are at risk of significant exposure to per- and polyfluoroalkyl substances (PFAS) from eggs, according to research conducted by the DTU National Food Institute and the Danish Veterinary and Food Administration.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted several fellowship projects that will advance food safety and help to inform FSIS decision-making.

The European Commission has established maximum levels for per- and polyfluoroalkyl substances (PFAS) in certain foods.

Sales and distribution of medically important antimicrobials approved for use in food-producing animals has been decreasing since 2015, but with only a one percent reduction seen in 2020–2021, according to a recent report from the U.S. Food and Drug Administration’s Center for Veterinary Medicine (FDA’s CVM).

The UK Food Standards Agency (FSA) is seeking stakeholder input on changes to a framework that would increase the frequency of primary production official control inspections for less compliant dairy establishments in England and Wales. 

Hygiena’s ZymoSnap ALP, which is now AOAC-Certified, ensured food safety by verifying the proper pasteurization of dairy products.

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.

Many of the techniques used in creating a HACCP plan are shared with other types of plans, such as food quality and food defense plans. This article discusses regulatory changes in the dairy industry through the years, including the Grade "A" Pasteurized Milk Ordinance (PMO), the National Conference on Interstate Milk Shippers Dairy HACCP Pilot Program, and the incorporation of the Food Safety Modernization Act Preventive Controls Rule within the PMO.

The LmRNA project will explore the genetic and physiological responses of Listeria monocytogenes biofilms to dairy environment conditions to support the development of improved strategies for preventing antimicrobial resistance (AMR).