A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.

A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments. 

Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.

The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.

A recent study found that food recalls may negatively affect brands that rely on e-commerce more than brick-and-mortar retailers, and that it may be harder to restore consumer confidence for online brands even when voluntarily restorative actions are taken.

With a letter and a press conference, 29 food industry groups, consumer groups, and non-governmental organizations are urging the U.S. Food and Drug Administration (FDA) to unify its food program under a deputy commissioner.

A recent study found LED treatment to be highly effective in controlling Shigella flexneri contamination of various foods and food surfaces.

A recent literature review explores the microbiological contamination risk associated with non-harvestable dropped produce, as defined by the Produce Safety Rule of the Food Safety Modernization Act.

The majority of the world outside of North America and Europe does not use whole genome sequencing for food safety surveillance, a recent study finds.

The Institute of Food Technologists published two studies analyzing hygiene and sanitization practices for the elimination of foodborne and waterborne viruses, as well as the novel Coronavirus.