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. 

Ciguatera toxin, which does not break down during cooking, can cause severe foodborne illness in humans who consume contaminated reef fish that feed on toxic microalgae. Climate change is altering algal and seaweed growth patterns, which may impact the rate of ciguatoxin accumulation by these fish species.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published its annual report on FSIS Foodborne Illness Outbreak Investigations for Fiscal Year 2021 (FY 2021) and key after-action reviews.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has signed a cooperative agreement with the University of Maryland and EpiX Analytics to develop quantitative risk assessments for Salmonella in chicken and turkey.

A recent study has approximated the economic impact of biofilms on the food industry and describes the existing scientific and technological challenges related to biofilm innovation.

A recent study determined that ozone may be an effective way to reduce fungi and aflatoxin in nuts, although ozonation could affect the nutritional value of foods at long exposure times.

The UK conducts annual surveillance of Escherichia coli with antimicrobial resistance (AMR) on retail meats. The 2021 data shows the prevalence of AMR E. coli has remained low and consistent in retail beef and pork since 2015. 

Consumer Reports is calling on the U.S. Department of Agriculture (USDA) to more stringently enforce Salmonella contamination after an investigation by the group revealed the prevalence of Salmonella in chicken products at retail. 

The European Food Safety Commission (EFSA) has published guidelines for reporting whole genome sequencing (WGS) data to its One Health WGS System, which will support outbreak investigations and other EFSA activities.

A microbial assessment of cow milk cheese products has revealed the existence of a new species of Listeria.