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Newsletter Volume 14, Issue 27
In this issue we have the 6th and final article in the Listeria editorial series authored by Bob Lijana. Also, we are publishing a second article contributed from the Institute for the Advancement of Food & Nutrition Sciences. Ellie Gabel, contributing writer continues her series on Food Safety Technology and two news articles on Food Safety Leadership.
As always, you can read the most current news and search archived FSQA articles from FST's Home Page.
Thanks for spending part of your day with Food Safety Tech. Until next week, Cheers! Rick Biros, Content Director, Publisher and Founder.
Food Safety Science
Whether the end consumer is a child snacking on peanut butter crackers or a dog chewing jerky treats, the hazards—and many of the prevention strategies—overlap far more than most realize. Understanding these connections can strengthen food safety across sectors, protecting both people and pets.
Editors Note: One of the authors, Caitlin Karolenko, PhD will be presenting at the 2025 Food Safety Consortium in the session titled: Dry Doesn’t Mean Safe: Pathogens in Low Moisture Foods. For more information go to FoodSafetyConsortium.org and click on Agenda.
Listeria in Food Plants
Series by Bob Lijana, Contributing Writer
No company is going to say publicly they would not make a choice to chase. It’s unethical, and bad business practice. However, it’s their actions which are telling. How they chase is what matters.
There are two very complementary schools of thought about managing Listeria in a food plant. One, keep the organism out; and two, when you find it, eradicate it. Common sense, but extremely difficult to execute to ensure that Listeria never makes it into a finished product.
If your company has decided to look for Listeria, how do you go about doing so? The overall objective is to establish, validate, and execute an “environmental monitoring program” (EMP).
It is quite easy for Listeria to get into a food plant on someone’s shoes, or equipment being brought in from outside, or ingredients coming from a supplier. This is the third article in a series on Listeria in Food Plants
To enforce food safety regulations, FDA and USDA have a “zero tolerance” policy for Listeria monocytogenes (Lm) in certain foods.
Listeria was named in honor of a famous British surgeon, Sir Joseph Lister (from whom the trade name Listerine also comes from), who advocated for the use of antiseptics during surgery.
Over the coming weeks, we will share a series of six brief articles on Listeria. They are intended for food science professionals, especially food safety and quality assurance people. The information presented in these mini-articles will also be of interest to people in all functions.
Food Safety Technology
Automated vision systems are optimizing efficiency and precision in post-process contamination prevention across canned goods manufacturing. Discover how these new technologies enable food manufacturers to avoid costly recalls, adhere to compliance standards and foster consumer confidence.
Food Safety Leadership
To celebrate future and current leaders of the food safety industry, non-profit Show Me Food Safety announced the selected recipients for its 4th annual Food Safety Leadership Award and Food Safety Scholarship.
The pre-conference workshop ed by Dr. Darin Detwiler, a professor, author, and internationally recognized food safety expert, this interactive workshop will explore best-in-class communication strategies rooted in behavioral science.
Food Safety Consortium
Dr. Emilio Esteban, Chief Scientific Officer for Mérieux NutriSciences’ North America division, and Head of its Global Analytical Hub and former Undersecretary for Food Safety at USDA is the opening keynote speaker. The closing keynote speaker is Ricky Dickson, Author and Former CEO of Blue Bell Creameries.
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