This category is dedicated to protecting public health by promoting safe food handling and production practices. It focuses on food-borne illnesses, their causes, prevention, and control, while also exploring established food safety systems such as HACCP, GMP, and food hygiene standards across the food chain. In addition, this section shares practical, easy-to-apply food safety tips to support safer food choices at home, in food businesses, and within food processing environments.
Discover why certified food facilities still fail despite HACCP and ISO 22000 compliance. Learn about hidden gaps in PRPs, supplier management, environmental monitoring, and food safety culture that lead to costly recalls and public health risks. Why Certified Food Facilities Still Fail? Food facilities invest heavily in certification programs such as: Yet, even fully certified…
HACCP is not enough in 2026. Discover the overlooked food safety threats beyond HACCP, including food fraud, allergen risks, food safety culture gaps, and environmental contamination that cause costly recalls. Beyond HACCP: The Overlooked Food Safety Threats You Must Control in 2026 For decades, HACCP has been the gold standard in food safety management. Hazard…
Discover the hidden food safety risks costing businesses millions in 2026. Learn about environmental pathogens, allergen failures, supply chain blind spots, and food safety culture gaps that lead to recalls and audit failures. The Hidden Food Safety Risks Costing Businesses Millions in 2026 Food safety failures are expensive. In 2026, a single product recall can…
In modern food safety management systems, Prerequisite Programs (PRPs) form the backbone of safe food production. Without strong PRPs, even the most detailed HACCP plan cannot effectively control hazards. For food manufacturers operating under ISO/TS 22002-1, understanding the latest requirements for Prerequisite Programs (PRPs) is essential for audit readiness, regulatory compliance, and consumer protection. This…
Introduction Food safety certification continues to evolve as global food systems become more complex. The latest update of FSSC 22000, known as Version 6 (V6), introduces strengthened additional requirements that food manufacturers, processors, and related organizations must implement to maintain certification. If your company is certified or preparing for certification, understanding the FSSC 22000 V6…
Discover how biodiversity safeguards food safety, nutrition, and public health. Learn the role of diverse ecosystems, sustainable agriculture, and the One Health approach in creating safe, resilient food systems. How Biodiversity Protects Food Safety and Public Health Biodiversity; the variety of life on Earth, including plants, animals, fungi, and microorganisms is more than a natural…
Introduction Food safety is often discussed in terms of outbreaks, contamination, and prevention strategies. However, one of the most critical — and overlooked — pillars of food safety is data. Without reliable surveillance systems, foodborne diseases remain invisible. Outbreaks go undetected, contamination sources remain unidentified, and policymakers underestimate the true burden of disease. In many…
Introduction Food safety in Africa is entering a new era of complexity. While traditional hazards such as Salmonella, cholera, and aflatoxin contamination remain significant, emerging risks driven by climate change, antimicrobial resistance (AMR), urbanization, and globalized trade are reshaping the continent’s public health landscape. Africa continues to carry one of the highest burdens of foodborne…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 23, 2026 A Comprehensive Guide to One of the World’s Most Common Foodborne Illnesses Foodborne diseases are a major public health challenge globally, especially in low- and middle-income countries. Among them, salmonellosis stands out as a leading cause of acute gastrointestinal illness and food poisoning. This disease…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 23, 2026 Introduction Escherichia coli (E. coli) is a diverse group of bacteria commonly found in the intestines of humans and animals. While most E. coli strains are harmless, certain pathogenic strains cause serious foodborne illnesses, ranging from mild diarrhea to life-threatening complications such as hemolytic uremic…
