The Trump Administration has selected current Acting Director and Principal Deputy Director of the U.S. Centers for Disease Control and Prevention (CDC) Susan Monarez, Ph.D. as its nominee for the next Director of the agency.
To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.
Mississippi has become the third U.S. state to ban cell-based food products with the passage of House Bill 1006. As of July 1, 2025, it will be illegal to sell or distribute any cultivated food product in the state.
Researchers from the University of Lincoln Institute for Agri-Food Technology have described the role that cognitive and cultural biases play in the design and execution of food safety management systems and stakeholders’ perceptions of what “safe enough” means.
Researchers from CDC, FDA, and USDA trained an artificial intelligence (AI) machine learning model to conduct food source attribution for human cases of salmonellosis by analyzing whole genome sequencing (WGS) data for Salmonella isolates. The model showed promise, estimating that the majority of salmonellosis cases are caused by chicken and vegetables
A study from Public Health Agency of Canada researchers raised concerns about the persistence of Salmonella and Campylobacter in broiler chickens that are resistant to important Category I antimicrobials.
FDA has delayed the compliance date for its Food Traceability Final Rule, fulfilling Section 204(d) of the Food Safety Modernization Act (FSMA 204), by 30 months, due to concerns about industry unpreparedness. Consumer advocacy groups have expressed disapproval.
Created for ease of reference and to help industry market products that are safe for consumers, FDA’s new Chemical Contaminants Transparency tool is an online, searchable database of consolidated contaminant levels (e.g., tolerances, action levels, and guidance levels).
FAO has published a summary of an expert meeting on foodborne toxigenic clostridia (i.e., Clostridium botulinum, Clostridium perfringens, and Clostridioides difficile), characterizing their relevant food safety aspects, describing control measures, and identifying knowledge gaps and research needs.
The U.S. Centers for Disease Control and Prevention (CDC) has updated its estimates for the burden of domestically acquired foodborne illnesses in the U.S. caused by major pathogens. Norovirus was the leading cause of illnesses and hospitalizations, but Salmonella topped fatalities.
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