When the U.S. Food and Drug Administration’s Coordinated Outbreak Response and Evaluation Network began operating in August 2011, it was structured to respond to foodborne illness outbreaks in three interdependent phases.
The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.
Tracebacks are painstaking efforts that require investigators to be both detectives and scientists.
The widespread move from global food supply chains to food supply networks presents considerable challenges.
Foodborne illness claims are among the greatest financial risks facing the food industry.
Companies must strive to include innovative communication strategies in their crisis management plans.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
The purpose of a food recall simulation is to determine whether your crisis plan works.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Outbreak investigations must focus on identifying the source of contamination, the situations that allowed contaminants to survive and permitted the pathogen to cause illnesses.
The year 2007 was a banner year for food-related recalls, and 2008 promised to be even worse.
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
The terrorist attacks of September 11, 2001 reminded the food industry of obvious vulnerabilities that should be addressed to keep the food supply safe.
In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.
A whistleblower is any person who reports or discloses information on a threat or harm to the public interest in the context of their work-based relationship and is needed in the food industry.
An interview with William Fisher, M.Sc., CFS, Institute of Food Technologists on the launch of the Global Food Traceability Center.
Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.
Supply chain verification isn’t a new concept, but it is more relevant in today’s food and agriculture system than ever before.