Social Media Ideas for International Journal Of Food Microbiology

ILSI Europe Develops Framework to Help Food Industry Rank Microbial Risks of Dried Ingredients

The qualitative, risk-based framework is designed to help manufacturers, foodservice operators, suppliers, and buyers evaluate microbiological hazards associated with dried fruits,...

Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production processes, product quality, retailer relationships, consumer satisfa...

FAO, Wageningen Researchers Review Broad Range of AI Food Safety Applications

Potential uses include pathogen and chemical hazard detection, food fraud identification, outbreak surveillance, risk forecasting, and regulatory decision-making. Barriers to wider...

EU Survey of Pathogens in RTE Plant-Based Foods Suggests Microbial Growth Potential, Need for Regulatory Attention

The microbiological quality of most ready-to-eat (RTE) plant-based meat, dairy, and fish substitutes was satisfactory, but elevated levels of pathogens and indicators in some commo...

FAO/WHO Experts Recommend Updating Codex Powdered Infant Formula Guidance to Consider Clostridia, B. cereus

JEMRA convened in June to review the latest scientific evidence on microbiological hazards that have recently been associated with public health events due to the contamination of...

Biological modelling transforms time temperature exposure into instant food safety signals

Modern food distribution systems depend on a delicate balance of time and temperature From seafood shipments and ready to eat meals to airline catering and home delivery boxes peri...

"Negligible" microbial risk from Dutch meat firm’s products

The health risk posed by meat processed by a company under investigation in the Netherlands is “negligible,” according to an assessment.The Netherlands Food and Consumer Product Sa...

Food Hygiene, Antimicrobial Stewardship are Equally Critical to Controlling Foodborne Drug Resistance, FAO Experts Say

Controlling foodborne antimicrobial resistance requires a One Health approach centered on food hygiene. Although antimicrobial stewardship can slow the emergence and enrichment of...

Molecular testing can strengthen food safety practices

Molecular testing can help verify ingredient quality and strengthen food safety practices across the supply chain informs Ajay Kandhari Managing Director DSS Imagetech Pvt Ltd furt...

Study Shows Food Allergens Can Carry Over From Insect Feed to Edible Insects

The findings highlighted the importance of considering rearing substrate composition when assessing the allergen safety and labeling of insect-based foods

India s foodborne illness crisis just got three dangerous new triggers

A bacterium that once responded predictably to a standard antibiotic a chemical contaminant that was not present in the soil a decade ago and a flood pattern that did not exist in...

IAEA project to look at edible insect safety

Another project is trying to improve the uptake and application of food irradiation

New Zealand and French studies call attention to Campylobacter

A study in New Zealand has provided an insight into Campylobacter contamination and antimicrobial resistance in fresh chicken.Campylobacter was detected in 50 percent of 24 samples...

Modeling Study Identifies Heat, pH Conditions to Inhibit C. botulinum Growth in Chilled Foods

The researchers determined that probabilistic modeling could help food businesses capitalize on existing scientific data to map processing and formulation conditions for controllin...

More Than 3,200 Food Safety Professionals Gathered at IAFP 2026 in New Orleans

The growing role of data and technology in food safety was a prominent topic throughout the meeting. Sessions addressed AI-powered pathogen detection, data governance, genomics, mi...

Food Safety Without Borders: Building Knowledge Networks for Global Cooperation

As discussed at the 2024 Global Food Safety Symposium at Michigan State University, resilient food safety systems are not built by one technology, one regulation, or one training p...

Cheese and lettuce behind French Cryptosporidium outbreaks

EU countries test safety of plant-based products

Food agencies from 15 European countries have assessed the safety of plant-based alternatives, finding sporadic contamination.The report, published by the European Food Safety Auth...

Food Safety Five Ep. 36: Listeria, E. coli, Biofilms, Plastics, and Oil Adulteration

This episode of Food Safety Five discusses new research on avocado oil authenticity in processed foods, the effects of nanoplastics on bacterial biofilms in drinking water systems,...

Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients

The findings from a pre-competitive, industry–academia research collaboration provide a scientific foundation for discussions on quality standards and risk management in the plant-...

International Collaboration Drives Food Safety Systems Development in Latin America

Ten Latin American countries are developing national initiatives to strengthen food safety systems by integrating risk analysis into public policy and regulatory decision-making, t...

Food safety depends on candid and quick alerts

Scientific Review Evaluates Blue Light-Mediated Photosensitization Across Food Applications

A new scientific review examines blue light-mediated photosensitization for antimicrobial intervention across various food sectors. The review notes the technology's promise as a n...

Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persi...

The findings suggest that pathogen persistence on plastic food contact surfaces is governed by the combined effects of material composition, engineered surface topography, and micr...