The conference’s mission is to elevate industry standards, and the exploration of key scientific and regulatory developments impacting public health and safety and its implications for food production.
Food safety programs are often evaluated through the strength of their technical controls, yet many organizations still experience instability as systems scale. This article examines the underlying governance conditions that determine whether food safety programs function consistently in real operational environments. Understanding this structural layer can help organizations stabilize food safety systems and support long-term operational resilience.
Since the last FDA announcement on March 15, 2026, two (2) additional illnesses have been reported. A total of nine (9) people infected with the outbreak strain of E. coli have been reported from three (3) states. Illnesses started on dates ranging from September 1, 2025, to February 20, 2026. Three (3) people have been hospitalized and one (1) person developed hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure. No deaths have been reported. Over half of the illnesses are in children under five (5) years old.
The white paper, argues that the United States’ fragmented federal food safety system—split across more than 15 agencies (primarily FDA and USDA FSIS), 30+ laws, and numerous interagency agreements—creates inefficiencies, duplication, regulatory gaps, and preventable public health harms. Advocating for a unified federal food protection entity integrating safety, defense, authenticity, and infrastructure protection, the authors propose five core reform directives and four prime outcomes: better public health protection, reduced burdens, enhanced resilience against threats, and a modern, science/risk-based 21st-century system.
This study sought to identify environmental factors that significantly contribute to the introduction, persistence, and spread of foodborne pathogens that could contaminate produce prior to harvest. Increasing FDA’s understanding of the ecology of this growing region as it pertains to foodborne pathogens is to the benefit of consumers, producers, academia, and food safety officials as it allows for continued improvement in best growing practices to enhance food safety.
The course, developed and facilitated by Dr. Mehrdad Tajkarimi, DVM, MPVM, Ph.D., blends science-driven methodologies with real-world application. It equips quality directors, HACCP coordinators, operations managers, technical staff, compliance officers, and other food safety leaders with the skills to conduct rigorous root cause determinations, design robust corrective and preventive actions, and justify investigations with defensible documentation.
Food safety excellence isn’t achieved by meeting minimum standards. It’s built through a good food safety culture. This article explores why food and beverage companies should move beyond compliance to embed safety into their daily operations, using visibility, accountability, and digital tools to drive continuous improvement.
Dr. Mindy Brashears, Under Secretary for Food Safety, USDA and Dr. Donald A. Prater, Principal Deputy Director for Human Foods, FDA will present at the Food Safety Hazards Conference, April 20-22 in St. Louis MO. The format is a fireside chat with a town hall Q&A, moderated by Brian Ronholm, Director of Food Policy, Consumer Reports.
What happens when cleaning is not enough to keep food manufacturing environments safe? Teams can deploy the most well-researched sanitizers, and yet, persistent hard water introduces contamination concerns. Fortunately, it is possible to fight with the right tools.
The FDA issued guidance addressing stakeholder questions regarding implementation of the Food Traceability Rule and a notice exempting certain cottage cheese products from the requirements of the Food Traceability Rule. FDA is also announcing a series of engagements with stakeholders to fulfill a directive from Congress.
