The Arizona Leafy Greens Marketing Agreement (Arizona LGMA) Food Safety Committee has approved multiple changes to its food safety standards for the 2022–2023 growing season.

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.

Researchers at BSC Electronics in Perth, Australia have developed a berry-harvesting robot that can kill fungi on the fruits it picks by using ultraviolet (UV) light.

The National Confectioners Association and As You Sow have compiled recommendations based on findings from a three-year study that explored ways to reduce the presence of cadmium and lead in cocoa and chocolate.

The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.

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.

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

A University of Arkansas study provides insight into the food safety risks of microgreens production and discusses measures for mitigating microbiological contamination in indoor farming environments. 

The U.S. Department of Agriculture (USDA) has announced its new Food Safety Certification for Specialty Crops (FSCSC) program, which will provide financial assistance to specialty crops producers who incur eligible on-farm food safety program expenses while pursuing a food safety certification in calendar years 2022 or 2023.

Food companies that prepare fresh food items often source individual ingredients from primary suppliers. The food safety risk is typically controlled at primary supplier plants or farms; however, the food safety stakes are high. It is necessary to have "boots on the ground" to assess how food safety and quality programs are integrated with the front-line operation for those suppliers who mitigate food safety risk on the behalf of a receiving company.