As food systems evolve, so do the habitats of foodborne pathogens. In this eye-opening session, food microbiologist Sofroni Eglezos explores emerging risks linked to novel food products—from cell-cultured quail and vegan cheese to bottled water and plant-based alternatives. Drawing on recent outbreaks and new research, Sofroni highlights how pathogens like Salmonella Newport are adapting to plant hosts, and why traditional food safety frameworks must evolve to keep pace. This presentation will challenge assumptions and spark conversation on proactive safety strategies for our changing food landscape.