An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.
The European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.
The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”
The European Food Safety Authority (EFSA) recently published a report that examines the risk assessment process of microorganisms used as pesticides, which may provide a solution for a more sustainable food system.
The U.S. Centers for Disease Control and Prevention (CDC) has published a new food safety webpage that provides information that can help prevent foodborne illnesses and outbreaks.
The Gluten Intolerance Group has provided advice to the food industry on transparent labeling for gluten-free products, in honor of Celiac Awareness Month.
The European Commission released a report on EU Member States’ official controls in 2019–2020, highlighting areas for improvement in relation to food safety.
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
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