Food Safety in High-Risk Dairy Manufacturing Environments

Powdered dairy and infant formula production sit within some of the highest-risk environments in dairy manufacturing. Dry-zone hygiene, environmental monitoring, raw material quality, pathogen prevention and export-ready documentation all play a critical role in managing risk before it reaches the finished product. For milk powder, dairy ingredients and infant nutrition workflows, organisms such as Salmonella and Cronobacter can carry significant food safety, quality, regulatory and reputational consequences. That is why control in high-risk dairy environments has to go beyond compliance. It needs to be built into daily routines, from environmental monitoring and sanitation verification to finished-product confidence and audit-ready documentation. If you want to learn more, join our webinar on July 23: "Food Safety Culture in High-Risk Dairy: Moving from Compliance to Control." Discover how dairy manufacturers can strengthen risk-based thinking, improve process control, and build a more proactive food safety culture. Register now: https://lnkd.in/eAdJx3hM

Frutas y Hortalizas del Sur S.A. Initiates Recall of Frozen GreenWise Organic IQF Blueberries Due to Potential E. coli O145 Contamination | FDA https://lnkd.in/gCMuz5PY 06/07/2026 updates USFDA 🇺🇸 Food Safety Alert 🚨 Frutas y Hortalizas del Sur S.A. has voluntarily recalled GreenWise Organic IQF Frozen Blueberries (10 oz) due to potential contamination with E. coli O145:H28, a harmful foodborne pathogen. The recall follows reports of 12 confirmed illnesses in the United States. This incident reminds us that food safety, quality assurance, and effective recall management are essential to protecting public health. Rapid identification of potential risks and transparent communication play a crucial role in maintaining consumer trust. As professionals in healthcare, pharmaceuticals, and regulatory affairs, it is important to stay informed about such safety events and the importance of strong quality systems across the supply chain. #FoodSafety #FDA #ProductRecall #QualityAssurance #RegulatoryAffairs #PublicHealth #FoodQuality #ConsumerSafety

📢 Update to the EFSA QPS List     The European Food Safety Authority (EFSA) has published the latest update to its Qualified Presumption of Safety (QPS) list of recommended biological agents for intentional use in the food chain.     📊 Overview of Notifications    Between October 2025 and March 2026, EFSA received 99 microorganism notifications, including:  - 47 as feed additives  - 32 as food enzymes  - 5 as novel foods  - 15 as plant protection products (PPPs)    📈 The outcome: Why 85 missed QPS evaluation:  Out of the 99 notifications, 85 were not evaluated during this period because: - 55 notifications related to microorganisms that already hold QPS status  - 30 notifications involved microorganisms excluded from QPS evaluation (including 22 filamentous fungi, 6 Escherichia coli and 2 Streptomyces  - The remaining 14 notifications mapped to 11 microorganisms of which 7 had already been assessed and were not recommended for the QPS list, and 4 were assessed for the first time.    📌 Key Conclusions to the QPS List:  🦠 Bacillus thuringiensis remains not recommended for inclusion in the QPS list due to safety concerns, confirming the conclusion of the previous assessment. B. thuringiensis is excluded from further QPS assessment.  🦠 Enterococcus lactis remains not recommended for the QPS status due to insufficient information on safety.  🦠 Hyphomicrobium denitrificans, Microbacterium foliorum, and Papiliotrema terrestris all remain as not recommended for QPS due to a limited body of knowledge.  🦠 Listeria innocua and Pseudomonas protegens were both not recommended for QPS due to safety concerns.  🦠 Ensifer adhaerens is recommended for the QPS list for production purposes.  🦠 Heyndrickxia faecalis, Companilactobacillus pabuli, and Lactococcus cremoris were all recommended for the QPS list    🔗 Read the full update here: https://lnkd.in/eMuc-YBK

The monograph on the safety evaluation of certain contaminants in food - Arsenic, by the Joint FAO and World Health Organization Expert Committee on Food Additives (JECFA), has been released: World Health Organization & Food and Agriculture Organization of the United Nations (2026). Safety evaluation of certain contaminants in food: prepared by the one hundred and first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organization. https://lnkd.in/g4_FeKUh. License: CC BY-NC-SA 3.0 IGO The monograph contained in this volume was prepared at the one-hundred-and-first meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/ World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland on 15–21 October 2025. The monograph summarizes the data on the specific food contaminant, arsenic, reviewed by the Committee. -The publication reviews biochemical and toxicological data, observations in humans, analytical methods for arsenic speciation, transfer from animal feed to food, sampling protocols, and the effects of processing. -It also examines prevention and control measures, levels and patterns of contamination in food commodities, drinking-water and human breast milk, and dietary exposure estimates from multiple countries and regions. -Dose–response analyses are presented for inorganic arsenic, dimethylarsinate and methylarsonate, together with the Committee’s evaluations and recommendations, providing a scientific basis for food safety risk assessment and risk management. I am honored and happy to have contributed, side by side with great scientists! Instituto Nacional de Saúde Doutor Ricardo Jorge CHRC – Comprehensive Health Research Centre

Great article from Susan Mayne about food safety and nutrition. Safety is one of those things we think about a lot in the physical sense. Locks on our doors, seat belts in cars, beware of strangers. But, maybe because it has been so safe for so long, we sometimes forget how much food and drug safety affect our lives.

“Consumers should not be faced with a trade-off between nutrition and food safety,” writes Susan Mayne, former director of the FDA Center for Food Safety and Applied Nutrition. https://trib.al/93H9WsB

The International Training Centre for Food Safety & Applied Nutrition (ITCFSAN) has launched its Online Knowledge Sharing Session Series, beginning with a free expert-led webinar on July 15 to guide stakeholders through best practices for food licence applications. #ExportInspectionCouncil #foodsafety #ITCFSAN #KnowledgeSharingSession

What changes do you think will have the biggest impact on food manufacturing hygiene over the next five years? The FDA has identified Microbiological Food Safety as one of its top priorities for 2026. As facilities continue investing in sanitation programs, one thing is becoming increasingly clear: Hygiene isn't a single cleaning event, it's an ongoing operational strategy. Every day, employees interact with hundreds of high-touch surfaces that play a role in maintaining a clean, well-managed environment. Door handles, push plates, equipment controls, touchscreens, and shared workstations all deserve attention as part of a comprehensive hygiene program. It's encouraging to see continued focus on practical strategies that help facilities strengthen their sanitation programs and protect the integrity of their operations. https://lnkd.in/g-hFXdJ4

#Monitor: A consortium including Ripple Foods, FrieslandCampina, Tetra Pak, SPX FLOW, Inc., and HP Hood LLC has released new guidance on managing microbial safety risks in plant-based dairy alternative beverages. The research, endorsed by NIZO and conducted with Wageningen University & Research, found significant variation in spore-forming bacterial contamination across plant ingredients such as pea, oat, and almond, and recommends that suppliers closely monitor heat-resistant spores and Bacillus cereus to support food safety in shelf-stable products. #FoodSafety #Dairy #PlantProtein #Beverages https://lnkd.in/dsbJ_Tzp

🦠 Top 10 Microbial Tests Every Food Industry Performs........ Food safety starts with microbiological testing. These tests help ensure that food products are safe, high-quality, and compliant with regulatory standards. Top 10 microbial tests commonly performed in the food industry: 1️⃣ Total Plate Count (TPC) – Measures the overall bacterial load and indicates general hygiene and product quality. 2️⃣ Coliform Count – Detects sanitation issues and possible post-processing contamination. 3️⃣ Escherichia coli (E. coli) – Indicates faecal contamination and poor hygiene practices. 4️⃣ Salmonella Detection – A critical pathogen test required for many ready-to-eat and high-risk food products. 5️⃣ Listeria monocytogenes – Essential for dairy, meat, seafood, and ready-to-eat foods due to its serious health risks. 6️⃣ Staphylococcus aureus – Identifies toxin-producing bacteria associated with improper food handling. 7️⃣ Yeast & Mold Count – Evaluates spoilage organisms that affect shelf life and product quality. 8️⃣ Bacillus cereus – Commonly tested in rice, dairy, spices, and processed foods to prevent food poisoning. 9️⃣ Clostridium perfringens – Important for cooked meat products and foods stored under improper temperature conditions. 🔟 Pseudomonas spp. – Monitored in dairy, meat, and chilled foods because it causes spoilage and reduces shelf life. ✅ Regular microbiological testing is the foundation of: • Food Safety • Quality Assurance • Regulatory Compliance • Consumer Trust 😊 As food safety professionals, our goal isn't just to meet standards—it's to protect public health through science, precision, and continuous monitoring. Which microbial test do you perform most frequently in your laboratory or food processing unit? Share your experience in the comments! #FoodSafety #FoodMicrobiology #FoodTesting #QualityControl #QualityAssurance #FoodScience #Microbiology #FoodIndustry #FSSAI #ISO22000 #HACCP #Laboratory #FoodTechnology #FoodQuality #FoodProcessing