June/July 2024

In the June/July ‘24 issue of Food Safety Magazine, our cover story explores critical questions related to the improvement and modernization of microbial foodborne outbreak investigations. Additional features discuss the increased need for commodity-specific food safety protocols for freshly prepared foods, the importance of FDA’s Final Food Traceability Rule, and deep serotyping for improved control of Salmonella in poultry.

Can the Outbreak Investigation System be Improved?

The process that separates hazards from risks is ensuring that the most important things always get done, and done well

Eric Wilhelmsen, Ph.D., CFS

June 24, 2024

With a focus on fresh-cut produce in the U.S./North America, this article explores critical questions related to the improvement and modernization of the microbial outbreak investigation process.

Evolving Food Safety Practices in Response to Growth in Fresh Prepared Foods

Shelf life and food safety have emerged as key decision factors for retailers when selecting producers of their fresh prepared foods products

Claire Morgan Justin Craigwell-Graham M.S.F.

June 19, 2024

Fresh prepared foods (FPF)—convenient grab-and-go and deli items that are sold at grocery stores—increased in popularity during the COVID-19 pandemic. Demand for these goods has remained strong, driving an increased focus on, and need for, food safety for FPF.

Better Food Traceability Can't Wait

Progress is being made, and we need to keep the momentum going

Frank Yiannas

June 26, 2024

FDA’s Final Food Traceability Rule is driving necessary changes to the U.S.’s currently limited traceability system. Industry must continue to build upon the progress it has already made to move the nation toward a harmonized, interoperable traceability system.

Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

Nikki Shariat Ph.D.

June 27, 2024

This article discusses the significance of Salmonella in poultry and explores deep serotyping for improved Salmonella control in broiler operations.

Can 5S Be a Useful Methodology for the Sanitation Team?

There are multiple benefits to implementation of 5S methodology in the sanitation process and areas, including engagement of the sanitation team

Michael Cramer PCQI

June 28, 2024

This article discusses the value of 5S methodology applied to the sanitation team to effect organization, efficiency, efficacy, safety, and standardization.

Pathways to Implementing Food Systems Capacity Building Programs for Smallholder Farmers: Major Constraints and Benefits

Are these programs reaching the smallholder farmers most in need?

Jocelyn C. Lee Sofia Agriopoulou Ph.D. Theodoros Varzakas Ph.D.

June 28, 2024

This research article assesses the contemporary developments of food safety management system (FSMS) standards as capacity-building programs worldwide and identifies the primary constraints and advantages associated with their implementation by small- and medium-sized enterprises and smallholder farmers across different world regions.

PFAS in Packaging: What the Food Industry Needs to Know

As PFAS risks become more understood, regulations more robust across jurisdictions, and litigation more common, it is critical that food and beverage companies understand their specific PFAS risks

Alfredo Fernández Esq. Tyler Archer Esq.

June 28, 2024

This article discusses state bans on PFAS in food packaging and how the patchwork legislative approach by states makes it important for manufacturers and distributors to understand each ban to ensure that they comply with applicable requirements.

Outbreaks of Foodborne Illnesses and Recalls Associated With Ice Cream and Frozen Dessert Products

Reports in the literature indicate that ice cream has been associated with illnesses linked to numerous pathogens, including Listeria, which can cause severe illness

Brett Weed M.P.H., M.S. Karunya Manikonda M.P.H. Allison Wellman M.P.H. Greg Gharst Ph.D. Matthew Doyle D.V.M., M.P.H. Amanda Conrad M.P.H. Alexandra Palacios M.P.H. Melanie LaGrossa M.P.H. Stelios Viazis Ph.D.

July 1, 2024

Ice cream has historically been associated with human cases of infection by various foodborne pathogens. Pathogen introduction into ice cream can occur at various points throughout the production process for a range of reasons, which can be addressed through proper food safety controls.

Ensuring Quality and Food Safety of Aseptically Processed and Packaged Food and Beverages

Before aseptically processed food and beverage products are released for distribution and sale, they must meet specific criteria to ensure that they adhere to regulatory requirements and consumer expectations

Riaz Ahamadeen

July 1, 2024

Aseptic processing and packaging have emerged as paramount methods in ensuring the safety and quality of consumer packaged goods. Understanding the nuances and regulatory requirements of aseptic processing is crucial to delivering products that meet the highest standards of food quality and safety.

Mission Critical: Cultivating a Culture of Food Safety Excellence

For a future of food safety excellence, companies must reimagine leadership competencies and focus on human skills

Tia Glave & Jill Stuber

July 1, 2024

Despite food safety regulations and processes improving over the last several decades, foodborne illnesses have not significantly declined. This begs a critical question, which the article attempts to answer through a food safety culture lens: Are new regulations and "best practices" actually improving outcomes?

Balancing Chemical and Biological Hazards With the Help of APAs to Safeguard Food Quality

Antimicrobial processing aids are preventive control interventions that are capable of reducing bacteria from the surfaces of foods at multiple steps throughout the supply chain

Yale Lary Jr. Yoke Wong M.S.

July 2, 2024

Antimicrobial processing aids (APAs) are a subgroup of antimicrobial food additives used by food processors to benefit public health. As new APA technologies emerge, food processors and retail food/foodservice companies have identified opportunities to enhance food safety and the reliability of their processes.

How is the Revolution in Technology Changing Food Safety?

How has adoption of different technologies affected processors' daily food safety operations and improved their food safety outcomes?

Bob Ferguson

July 2, 2024

This article shares the views of more than 250 global food safety professionals on which new technologies have been the most beneficial for their food safety programs and for the general food safety landscape, as well as their thoughts on possible future changes.

Two Tools for One Health and Biosurveillance

Increasingly, disease outbreaks are being considered using the lens of One Health

Robert A. Norton Ph.D. Marcus (Marc) Sachs P.E. Cris A. Young D.V.M., M.P.H., Diplomate A.C.V.P.M.

July 2, 2024

Whole genome sequencing (WGS) and hyperspectral imaging are proposed in a One Health context to be applied to biosurveillance.

Live: July 25, 2024 at 2:00 pm EDT: In this webinar, you will hear from leading technology and policy experts from the U.S. Food and Drug Administration (FDA), food safety laboratories, and food processors, who will discuss these technological advances and how you can use them to benefit your food safety program.

Our Publications

Food Safety Magazine

Cover Story

Can the Outbreak Investigation System be Improved?

Features

Evolving Food Safety Practices in Response to Growth in Fresh Prepared Foods

Better Food Traceability Can't Wait

Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

Columns

Can 5S Be a Useful Methodology for the Sanitation Team?

Pathways to Implementing Food Systems Capacity Building Programs for Smallholder Farmers: Major Constraints and Benefits

PFAS in Packaging: What the Food Industry Needs to Know

Outbreaks of Foodborne Illnesses and Recalls Associated With Ice Cream and Frozen Dessert Products

Ensuring Quality and Food Safety of Aseptically Processed and Packaged Food and Beverages

Mission Critical: Cultivating a Culture of Food Safety Excellence

Balancing Chemical and Biological Hazards With the Help of APAs to Safeguard Food Quality

How is the Revolution in Technology Changing Food Safety?

Two Tools for One Health and Biosurveillance

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