Whole genome sequencing (WGS) has become a powerful tool to track the origins of foodborne illness, but if industry views WGS simply as a tool for regulators, it is missing out on a valuable instrument to improve food safety within its facilities.
Food inflation can make it more difficult to maintain food product quality, safety, and transparency and lead to an increased risk of food fraud. Manufacturers and suppliers must remain extra vigilant and take proactive steps to mitigate the risks posed by stubbornly high food inflation and increasingly complex supply chains. The following four steps are key to protecting your products and your business.
The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention on April 3-5 for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.
The EU’s proposed ban on PFAS, released last month, could have far-reaching implications for food companies. Craig Butt, Ph.D., Senior Staff Scientist for Food/Environmental Science at SCIEX, discusses the proposed regulations, new detection methods and how industry can prepare for more stringent regulation of fluorine compounds.
The Food Safety Consortium will take place October 16-18, 2023, in Parsippany, New Jersey. This year’s conference will include a new Food Safety Hazards Track and co-location with the Cannabis Quality Conference.
The BRCGS Certification Body of the Year award recognizes innovation and excellence in standards development, training and third-party certification for companies in the food and consumer products sectors.
The report looked at trends in Salmonella serotypes and antimicrobial resistance (AMR) in certain food animal species and products sampled from 2014 through 2019 as part of FSIS NARMS sampling.
Developing and implementing an integrated management system that encompasses food safety and quality standards requires good communication, appropriate team members, regular audits and assessments, and buy in from leadership. Here’s how to get started.
Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention in person at Ohio State University on April 3-5, for three days of food safety education and networking.
Environmental Monitoring Programs have become an increasingly vital part of a Food Safety Plan. Unfortunately, they are often poorly designed and incorrectly scoped. Understanding the true purpose of these programs is key to success.
