Social Media Ideas for Journal Of Food Protection

SSAFE Advocates for Future-Proofing Food System Through Holistic, Risk-Based Food Safety Approach

The knowledge paper, titled, “The Future of Food Safety,” was developed in partnership with a top FAO food safety official and written by a former Codex Chair.

Restaurant inspection data may help strengthen foodborne illness prevention

More than 3,000 state, local and tribal agencies conduct inspections, often using different versions of the FDA Food Code.

USDA Researcher Identifies Key Cold Storage Temperature for Maintaining Microbial Safety of Work-in-Process Fresh-Cut Pr...

The Center for Produce Safety (CPS)-funded study also found that some produce items may naturally inhibit Listeria monocytogenes growth and that peracetic acid may sometimes promot...

Study is First to Analyze Trends in Foodborne Illness Outbreaks Linked to Non-Dairy Fermented Products

Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC resear...

Food safety depends on candid and quick alerts

Food Safety Five Ep. 32: From Sanitation to Food Processing, Cold Plasma Does It All

This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell b...

Ten-Year Analysis of German Foodborne Illness Outbreaks Shows Rise in Those Linked to Plant-Based Foods

Between 2015 and 2024, the German Federal Office of Consumer Protection and Food Safety (BVL) and the Robert Koch Institute investigated 3,021 foodborne illness outbreaks

Pressure-Assisted Thermal Processing Plus Antimicrobials Show Promise for Inactivating Clostridium botulinum in Food

In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The...

Danish Researchers Propose Voluntary Labeling Scheme for Listeria-Stabilized RTE Foods

The label claim “STABILIZED” would indicate that a ready-to-eat (RTE) product had been formulated or processed to inhibit Listeria monocytogenes growth. The researchers advocate fo...

UK Food Standards Agency Reviews Farm-to-Fork Campylobacter Interventions for Chicken

Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to...

Product Testing Suggests USDA-FSIS Regulations for C. perfringens in Meat May Be ‘Overly Conservative’

Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-F...

Food Adulteration, Public Health and Scientific Living

Human civilization has made remarkable progress in science, technology, agriculture, medicine, and communication. There was a time when many countries faced severe scarcity of food...

How Codex Helps Address the World’s Top Five Foodborne Hazards

Following the release of WHO’s new foodborne disease burden estimates and relating to the 2026 World Food Safety Day theme, “From Burden to Solutions—Safe Food Everywhere,” FAO and...

Food Safety Five Ep. 34: Scientific Advances Addressing C. botulinum in Food

This episode of Food Safety Five covers a novel detection method for Clostridium botulinum and a potential new processing approach to mitigate contamination, as well as growing dis...

Food Standards Scotland Study Identifies Factors Driving Foodborne Illness Risk Among Older Adults

Based on the findings, researchers recommended targeted food safety messaging for older adults that raises awareness of age-related susceptibility to foodborne illness and the pote...

Researchers Investigate Antimicrobial Light, Optimal Sanitation Protocols for Produce Packinghouse Brushes

Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing...

Foodborne Campylobacter, Listeria Infections Rose in Denmark in 2025

The Danish Annual Report on Zoonoses summarizes trends in foodborne disease, zoonotic pathogens, and surveillance activities across humans, animals, food, and the environment.

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 sa...

Germany shares findings from long-term outbreak analysis

Over the 10-year period studied, 3,021 foodborne outbreaks were investigated in 16 states.

Swiss food agency reports spike in outbreaks

Fly Control in Food Processing Facilities: Managing Seasonal Food Safety Risks

Fly control is critical to food safety. Orkin Commercial's IPM programs help food processing facilities address moisture, organic buildup, and access points before they create cont...

Scientists propose label to help people avoid Listeria infection

Plus Irish agencies report on revised EU Listeria rules now in force

Campylobacter is Ireland’s Highest-Burden Foodborne Pathogen

The Food Safety Authority of Ireland (FSAI) has published its first national risk ranking of microbiological foodborne hazards, which is intended to support risk-based food safety...

Estimates reveal main sources of various diseases

Food plays a major role in the transmission of almost half of the hazards assessed by scientists for the World Health Organization (WHO).Estimates cover the burden of disease attri...