Partly in response to a citizen petition from the American Bakers Association, the U.S. Food and Drug Administration (FDA) is revoking the standards of identity and quality for frozen cherry pie, effective April 15, 2024.
Researchers recently demonstrated the inadequacy of an industry standard quality test—Laboratory Pasteurization Count—for raw, organic milk, as it cannot sufficiently differentiate between groups of bacteria.
The UK Food Standards Agency (FSA) has opened a public consultation on amendments to the lists of food and feed that are subject to assimilated Regulation 2019/1793, which applies a temporary increase of official controls and special conditions to high-risk imports of non-animal origin.
Scientists from USDA’s Agricultural Research Service are exploring how “transgenerational protection”—which is the ability of layer hens to pass along their resistance to Salmonella to their broiler chicks—can be encouraged, to ultimately reduce early colonization that introduces microbial contamination at the processing plant and poses a food safety risk to consumers.
Researchers have created a coating for galvanized steel food containers that repels bacteria and fungi, is mud-resistant, and reduces the risk of corrosion.
The FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened to review the most recent scientific literature regarding the control of Campylobacter on chicken meat. The experts emphasized the importance of a multi-hurdle approach in production and processing.
Missouri and Washington are the latest states to introduce bills to ban the same four food additives as the California Food Safety Act: brominated vegetable oil, potassium bromate, propylparaben, and red dye 3.
A bill has been introduced by California Assemblymember Jesse Gabriel (D-46), who was also behind the recently passed California Food Safety Act, to the California Assembly. Assembly Bill (AB) 2316 would prohibit food containing red dye 40 and titanium dioxide, among other color additives, from being offered by California public schools.
The World Health Organization (WHO) Alliance for Food Safety will convene for its inception meeting in May. The Alliance is intended to address target goals for foodborne disease surveillance capacity-building set forth in the WHO Global Strategy for Food Safety 2022–2030.
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