Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.

Harmful mycotoxins are on the rise in Europe’s wheat, affecting almost half of crops, according to a new study led by the University of Bath.

To help growers mitigate food safety risks posed by wild birds, an ongoing study funded by the Center for Produce Safety is examining the prevalence of different species in agriculture and whether they carry and transmit foodborne pathogens.

Researchers have developed a way to remove Staphylococcus aureus from milk using magnetic micro-robots loaded with immunoglobulins, which could be scaled for industry use and adapted to other foodborne pathogens.

There was an overall increase in reported cases of zoonotic diseases and foodborne illness outbreaks in 2021 compared to 2020, the latest EU One Health 2021 Zoonoses Report revealed. However, cases and outbreaks are still below the levels seen before the COVID-19 pandemic.

In this episode of Food Safety Matters, we talk to Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) and head of USDA's Food Safety and Inspection Service (FSIS). Sandra discusses FSIS' approach to mitigating Salmonella in poultry, including the agency’s Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry.

Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR), that has great potential for food safety.

SmartWash Solutions has announced its new EPIC Panel Sterilight, a patent-pending product designed to safely and automatically kill Listeria monocytogenes and other pathogens inside control panels, which is an often-overlooked source of cross-contamination in the food industry.

To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 3 of this article will focus on post-harvest controls during processing to minimize the risk of Salmonella from poultry products.

Data from OzFoodNet has shown campylobacterosis and salmonellosis to be the most common foodborne illnesses reported in Australia in 2017.