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The Food and Agriculture Organization of the United Nations (FAO) is encouraging countries around the world to adopt e-notification systems to bolster food safety, and has released a publication to support such efforts, titled, Technical Guidance for the Implementation of E-Notification Systems for Food Control.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has issued Changes to Accreditation of Non-Federal Analytical Testing Laboratories, which expands the scope of its Accredited Laboratory Program to include microbial and chemical testing.

The European Commission has recently published revisions to its regulation on the use of ethylene oxide in food additives, setting stricter limits for the substance.

The U.S. Food and Drug Administration (FDA) has issued the 2022 edition of the Voluntary National Retail Food Regulatory Program Standards alongside a summary of changes that were made in the latest edition.

During National Food Safety Month 2022, the experts at ServSafe, alongside the National Restaurant Association, will curate free content for the restaurant industry with a focus on “Food Safety at Every Level.”

The Allergen Bureau has launched its new “Assessing Agricultural Cross-Contact 2022” guide, which aims to assist agrifood businesses in mitigating allergen cross-contamination.

Researchers at the University of Georgia are developing a biosensor-based rapid diagnostic test for Listeria monocytogenes in food.

The  U.S. Food and Drug Administration (FDA) has launched the third phase of the Artificial Intelligence (AI) Imported Seafood Pilot program, which uses AI and machine learning to strengthen the screening process for seafood imports entering the U.S.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released two generic Hazard Analysis and Critical Control Point (HACCP) models—one for farm-raised catfish, and the other for wild-caught catfish.

A study conducted by Penn State University researchers has shown pulsed light technology to be an effective method for inactivating microbial contaminants in food applications.