The U.S. Food and Drug Administration (FDA) has released an outline of a prevention strategy that is under development for Cronobacter sakazakii contamination of powdered infant formula and enhance food safety. A notable action includes supporting the elevation of Cronobacter sakazakii infection among infants as a nationally notifiable disease.
A recent attribution analysis aimed to understand the epidemiological characteristics of foodborne illness outbreaks related to meat and meat products in China from 2002–2017.
The Washington State Department of Agriculture and its partners have developed an online, animated tool with learning modules to help growers comply with the sanitation requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule.
The European Food Safety Authority (EFSA) has published six key recommendations for advancing food safety based on discussions held at the recent ONE—Health, Environment, and Society—Conference.
A multistate outbreak of Listeria monocytogenes infections associated with meat and cheese from deli counters has resulted in 13 hospitalizations, one death, and one miscarriage. The foodborne illness outbreak is under investigation.
A recent European Environment Agency report explains that foodborne illnesses are projected to rise due to the effects of climate change, especially for Vibrio in the Baltic Sea.
The Canadian Food Inspection Agency (CFIA) has amended its Health of Animals Regulations to better prevent and control foodborne illnesses associated with poultry and eggs, citing the need for national consistency, modernization, and alignment with global trading partners.
After conducting a study on the U.S. Food and Drug Administration’s (FDA’s) oversight of substances used in food contact materials, the U.S. Government Accountability Office (GAO) recommended that FDA request certain authorities from Congress in order to adequately review the safety of such substances.
A recent review of available scientific literature outlined the food safety aspects of edible insects and suggests that, when cooked or processed in certain ways, edible insects can be a safe food product.
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