The IAFNS Food Microbiology Committee mobilizes members from government, industry and academia to drive, fund and lead actionable science.
Improving Food Safety
Through its tripartite model—bringing together scientists from government, academia and industry—the Food Microbiology Committee funds external researchers and convenes experts to enhance the safety of our global food supply.
The Committee on Food Microbiology is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making.
Microbial Pathogens and Food Safety
The Food Microbiology Committee promotes a science-based determination of the risks posed by microbial pathogens in foods to support the advancement of public health.
For example, our work advances strategies for dry sanitation of food production lines where moist cleaners would promote pathogen growth.
The Committee catalyzes science, promotes cross-sector dialgoue and mobilizes knowledge. We fund and promote novel, rigorous research approaches to microbiological risks that leverage both science and best practices for better outcomes.
We also hold research roundtable discussions with multiple federal and international agencies to identify emerging food microbiology research needs considered critical to public health.
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The IAFNS Food Microbiology Committee drives progress in microbial food safety by supporting applied research that advances the understanding and control of microbial food safety hazards. By identifying research priorities and funding scientists to address them, the committee generates practical insights that strengthen food safety practices and protect public health.
Cross-Sector Dialogue
IAFNS identifies research priorities through a collaborative process that engages experts across sectors. Through the Food Microbiology Research Roundtable, IAFNS brings together leaders from government, industry, and academia to identify emerging and persistent food safety challenges and to shape a research agenda that drives practical, science-based solutions.
Knowledge Mobilization
The IAFNS Food Microbiology Committee advances science to strengthen real-world food safety practices. Through its partnership with the International Association for Food Protection, the committee sponsors sessions, workshops, and symposia on emerging topics such as cleaning and sanitation. IAFNS also amplifies scientific insights through quarterly op-eds on current food safety issues including raw foods, cutting boards, and food recalls helping translate research into practical outcomes that protect public health.
IAFNS provides researchers with tools to compare pathogen data. Housed at Cornell University, the Reference Strain Collection includes strain set and subtyping data from the committee’s Cronobactersakazakii projects. Strain sets of Salmonella resulting from our low-moisture efforts are also included. Isolates are available for a minimal charge to investigators around the world. This unique resource provides investigators with a standard set of isolates to improve rigorous comparison of research results.
IAFNS Food Microbiology Committee and IAFNS Food Chemical Safety Committee are organizing the following three sessions at the International Association for Food Protection Annual Meeting […]
Advancing Dry Sanitation Solutions Optimization of Novel Antimicrobial for Dry Cleaning and Sanitation for Low-Moisture Food Production Development and Validation of Novel Safer Sanitizing Solution […]
Environmentally persistent organisms such as Salmonella spp. and Cronobacter spp. have caused several high-profile outbreaks associated with the consumption of low-moisture foods.
Sampling powdered infant formulas with stratification is potentially more powerful than random sampling. Taking more samples, even if smaller, increases the power to detect contamination.
Salmonella is a leading foodborne pathogen globally causing numerous outbreaks of foodborne illnesses and remains the leading contributor to deaths attributed to foodborne disease in the United States and other industrialized nations. Therefore, efficient detection methods for Salmonella contaminating food are critical for public health and food safety. Culture-based microbiological methods are considered the gold standard for the detection and enumeration of Salmonella in food. Findings from this study suggest that unique stressors on dried fruit can induce the VBNC state in Salmonella, thus rendering it undetectable with culture-based methods even though the bacteria remain viable.
IAFNS Food Microbiology and Food Chemical Safety Committees are organizing sessions to be given at the International Association for Food Protection Annual Meeting 2026.
IAFNS-supported research will be presented at the “Advances in Food & Beverage Testing 2026” conference sponsored by Technology Networks on a new solvent for cleaning dry food processing equipment.
Dry or low-moisture foods, whether a pet’s kibble or a child’s snack, may feel safe, but they still retain the potential for serious microbial risks. This webinar will include an overview of best practices for cleaning in low-moisture food production facilities as well as the application of a novel, evaporative, low-moisture, and antimicrobial liquid.
This webinar highlighted why “Certificate of Analysis-driven” testing without hazard justification can mislead decision-making, and provided practical steps for linking hazard analysis, microbiological criteria, and testing strategies into a robust verification system. The event was co-sponsored by IAFNS and IAFP.
IAFNS presented on low-moisture foods at the 2025 Food Safety Consortium Conference from October 19-21. The 2025 event focused on the convergence of policy, science, and best practices.
IAFNS Food Microbiology Committee and IAFNS Food Chemical Safety Committee are organizing the following three sessions at the International Association for Food Protection Annual Meeting in 2026.
Balancing Innovation and Consumer Expectations: Aligning Food Safety and Building Trust Roundtable
Monday, July 27, 8:30-10:00 am CT.
For food safety professionals, the convergence of sustainability goals and shifting consumer expectations requires proactive adaptation of hazard analyses, verification methods, and communication approaches to address these changes. This roundtable will provide an interactive forum to explore emerging risks, share perspectives, and identify strategies to build trust while advancing food safety.
Speakers:
-Jason Jacobs (Beechnut)
-Meredith Carothers (USDA FSIS)
-Ben Chapman (NC State)
-Matt Herrick (IDFA)
-Mark Moorman (FDA)
Food Safety Management in Fermented Food Production
Wednesday, July 29, 1:30-3:30 pm CT.
This session will open with an overview of fermentation processes and food safety risks, identifying data gaps and priority concerns. Subsequent talks will address commodity-specific issues in fermented vegetables, dairy and plant-based analogs, and fermented meats. Presentations will examine validation and shelf-life studies, corrective actions when processes fail, and case studies that highlight both problems and solutions. With an applied science perspective, this session will provide actionable strategies and practical pathways for improved risk management in the expanding world of traditionally fermented products.
Speakers:
-Maria Marco (UC Davis)
-David Bean (Federation University Australia)
-Jennifer Wages (Tyson)
-Sam Alcaine (IDFA)
Food Chemical Safety Assessment: How & Why
Tuesday, July 28, 2:30-3:30 pm CT.
Moderator: Paul Hanlon, PhD, Abbott Nutrition
Speakers:
-Craig Llewelyn, PhD, J.S. Held LLC
-Norb Kaminski, PhD, Michigan State University
-Kristi Muldoon Jacobs, PhD, Director, Office of Premarket Additive Safety, FDA
For more information about the conference, click here.
The 2025 Food Safety Consortium event will focus on the convergence of policy, science, and best practices. With the conference being held near Washington, D.C., this year will place a renewed emphasis on policy discussions, reflecting the growing need to address regulatory and legislative issues. The program will also prioritize the sharing of best practices, offering attendees the chance to learn from one another and engage in collaborative problem-solving.
Monday, Oct. 20 from 11:15 a.m - 12:15 p.m. ET. The presentation will be given during the session: "Dry Doesn't Mean Safe: Pathogens in Low Moisture Foods."
For more information on registering for the Food Safety Consortium Conference, click here.
IAFNS Food Microbiology Committee and IAFNS Food Chemical Safety Committee are organizing the following three sessions at the International Association for Food Protection Annual Meeting in 2026.
Balancing Innovation and Consumer Expectations: Aligning Food Safety and Building Trust Roundtable
Monday, July 27, 8:30-10:00 am CT.
For food safety professionals, the convergence of sustainability goals and shifting consumer expectations requires proactive adaptation of hazard analyses, verification methods, and communication approaches to address these changes. This roundtable will provide an interactive forum to explore emerging risks, share perspectives, and identify strategies to build trust while advancing food safety.
Speakers:
-Jason Jacobs (Beechnut)
-Meredith Carothers (USDA FSIS)
-Ben Chapman (NC State)
-Matt Herrick (IDFA)
-Mark Moorman (FDA)
Food Safety Management in Fermented Food Production
Wednesday, July 29, 1:30-3:30 pm CT.
This session will open with an overview of fermentation processes and food safety risks, identifying data gaps and priority concerns. Subsequent talks will address commodity-specific issues in fermented vegetables, dairy and plant-based analogs, and fermented meats. Presentations will examine validation and shelf-life studies, corrective actions when processes fail, and case studies that highlight both problems and solutions. With an applied science perspective, this session will provide actionable strategies and practical pathways for improved risk management in the expanding world of traditionally fermented products.
Speakers:
-Maria Marco (UC Davis)
-David Bean (Federation University Australia)
-Jennifer Wages (Tyson)
-Sam Alcaine (IDFA)
Food Chemical Safety Assessment: How & Why
Tuesday, July 28, 2:30-3:30 pm CT.
Moderator: Paul Hanlon, PhD, Abbott Nutrition
Speakers:
-Craig Llewelyn, PhD, J.S. Held LLC
-Norb Kaminski, PhD, Michigan State University
-Kristi Muldoon Jacobs, PhD, Director, Office of Premarket Additive Safety, FDA
For more information about the conference, click here.
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IAFNS identifies research priorities through a collaborative process that engages experts across sectors. Through the Food Microbiology Research Roundtable, IAFNS brings together leaders from government, industry, and academia to identify emerging and persistent food safety challenges and to shape a research agenda that drives practical, science-based solutions.
The IAFNS Food Microbiology Committee advances science to strengthen real-world food safety practices. Through its partnership with the International Association for Food Protection, the committee sponsors sessions, workshops, and symposia on emerging topics such as cleaning and sanitation. IAFNS also amplifies scientific insights through quarterly op-eds on current food safety issues including raw foods, cutting boards, and food recalls helping translate research into practical outcomes that protect public health.
