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Listen to the latest Food Safety Matters podcast — Ep. 219: World Food Safety Day 2026

  • FSM podcast

    Ep. 219: World Food Safety Day 2026

    Management
    In this episode of Food Safety Matters, we speak to WHO’s Dr. Elaine Borghi about the new global foodborne disease burden estimates, updates to the methodology, key insights from the data, and the importance of using data to target food safety interventions, aligning with the WFSD theme “From Burden to Solutions—Safe Food Everywhere.”
    By: Food Safety Magazine Editorial Team

Latest News

  • 3D rendering of a human anatomy figure highlighting the stomach, next to a DNA strand and chemical molecule structure

    FAO Researchers Explore How Foodborne Antimicrobial Resistance Spreads in Gut Microbiome

    The review summarized current knowledge about the...
    Microbiological Control
  • A child eating a mini muffin

    Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs

    Tufts University researchers found that people who ate...
    Food Type
  • hands holding paper depicting fork knife plate and world map in front of assorted colorful produce

    WFSD 2026: Exclusive WHO Interview on New Global Foodborne Disease Estimates

    Recognizing World Food Safety Day (WFSD) 2026 and the new...
    News
  • a veterinarian performing a check on a dairy cow

    How On-Farm Animal Well-Being Shapes Food Safety Outcomes

    Food Type
    This article explores how animal well-being on farms directly impacts food safety outcomes and what veterinarians wish food processors knew (and vice versa) about the risks and safeguards.  
    By: Michelle Schack D.V.M.

Most Popular

  • clover hill dairy recalled cheese products

    Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese

    News
  • diverse friends eating meal together

    Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates

    News
  • baby having a bottle fed by his moms

    After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants

    News

strengthening eBook


sustainable food contact materials webinar

  • people working on chocolate production line
    Cleaners/Sanitizers

    New Cleaning Agent for Food Facilities May Improve the Bottom Line

    IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to save cleaning time.
    By: Ariel Garsow Ph.D.
  • young boy eating fries
    Regulatory

    Prop 65: Are You Worried About Chemical Hazards?

    A law to protect the public health is a good idea, but it should be based on a risk assessment—i.e., whether exposure to the chemical really elicits an adverse reaction. Perhaps it is time to update or rethink California's Prop 65.
    By: Richard F. Stier, M.S.
  • a stock photo depicting a person working in a food processing or manufacturing facility
    Management

    Are You Prepared for Your Next Audit?

    Each food processor, ingredient manufacturer, beverage manufacturer, or food hander should develop, document, implement, and maintain a program that focuses on how to prepare for and deal with an audit.  
    By: Richard F. Stier, M.S.
  • FoodSafetyMattersFinal-900x550-(002).jpg
    Process Control

    Ep. 218. Dr. Brady Carter: Water Activity, Shelf-Life Validation, and Food Safety Controls

    In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.
    By: Food Safety Magazine Editorial Team
See More of the Latest

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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  • NEVIFIT 3 Compartment BPA-FREE

    The Risks of Ready-to-Eat: Five Ways to Protect Today's Prepared Meals

    Ready-to-eat (RTE) meals and meal kits continue to move from a convenience option to an everyday staple. 
    Sponsored byCorbion
  • a group of workers in a food production facility

    How to Build a Better Training Program: Data and Insights from the Global Food Safety Training Survey

    Food manufacturers have long understood that training underpins food safety. Yet despite decades of effort and...
    Sponsored bySkillUp by Registrar Corp
  • the use of dual-energy X-ray food inspection technology to identify foreign contaminants.

    Precision Inspection Starts with the Right X-ray Detector

    Contaminants don't belong in your food. Choosing the wrong X-ray detector costs you time, money, and reputation....
    Sponsored byEagle by METTLER TOLEDO

Videos

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Podcasts

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  • Ep. 219: World Food Safety Day 2026

  • Elanco: Spring and Summer Pest Pressure—Smart Insecticide Strategies for Poultry Producers

Products

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  • Global food

    Global Food Safety Microbial Interventions and Molecular Advancements

    $159.00

Events

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  • 10Jun

    A Practical Guide to Spoilage Investigation and Prevention

  • 16Jun

    Sustainable Food Contact Materials: Where Regulation Meets Analytical Testing

  • 17Jun

    Living HACCP: Practical Steps for Implementation

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