The Trump Administration has fired 17 Inspectors General serving different federal agencies, including Phyllis K. Fong, J.D., who held the role of Inspector General at USDA. The Inspector Generals for HHS and EPA were also among those dismissed.
Sara Brenner, M.D., M.P.H., a longtime FDA and federal government employee, has been appointed Acting Commissioner of the agency. She will lead the agency until the Senate confirms President Trump’s nomination for FDA Commissioner.
A researcher from Southern Illinois University Carbondale has received a $150,000 grant from USDA-NIFA to develop an AI-based rapid detection method for Salmonella on onions.
An Oxford University researcher was awarded £5 million to develop a Campylobacter vaccine for livestock, which will be made possible by data gathered through a global metagenomic surveillance network that is established through collaboration with 19 partner countries.
A new report from the U.S. Government Accountability Office (GAO) concluded that USDA-FSIS’ work on several proposed standards for Salmonella and Campylobacter in meat and poultry has suffered, as the agency has focused on developing a regulatory framework for Salmonella in raw poultry.
Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives.
The Trump Administration has ordered U.S. public health agencies, such as CDC and FDA, to temporarily pause external communications, including scientific reports and health advisories, until further notice. Any messaging leaving an HHS agency must be approved by a presidential appointee.
A recent report from the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) summarizes the development of formal risk assessment models for Listeria monocytogenes in leafy greens, cantaloupe, frozen vegetables, and ready-to-eat (RTE) seafood.
The Canadian Food Inspection Agency (CFIA) recently conducted a targeted survey to assess the presence of phthalates in ready-to-eat (RTE) foods, vegetable fats, and vegetable oils, finding no detectable levels in 93 percent of samples.
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