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The U.S. Food and Drug Administration (FDA) recently released a statement saying that its investigation into the 2020 outbreak of Escherichia coli O157:H7 tied to leafy greens found that cattle grazing on lands near leafy greens fields could have increased the risk of product contamination. 

Researchers at the University of Georgia are studying the risk of Listeria monocytogenes developing a tolerance to sanitizers, with a specific focus on fresh produce production plants.

The National Industrial Hemp Council (NIHC) has announced a partnership and welcomed its newest member Food Safety Net Services (FSNS) to its ranks.

Calling out the need to expand research to answer produce-specific food safety questions, the Center for Produce Safety has launched a new capital fundraising campaign to finance the center’s research program for the next five years.

Researchers from San Diego State University, Virginia Tech, Loyola Marymount University, and Radford University are using text mining to try to pinpoint unique words and phrases in posts online, which identify consumers' experiences with hazardous food products. 

The Food Safety Authority of Ireland (FSAI) has identified three areas for research: emerging food safety risks, food chain vulnerability assessments, and fresh produce traceability.

The U.S. Food and Drug Administration (FDA) has made two updates to its materials for stakeholders regarding the proposed rule, “Requirements for Additional Traceability Records for Certain Foods” (Food Traceability Proposed Rule). 

Campden BRI has updated guidance on the design, implementation, and control of cleaning and disinfection of food factories. 

PSSI has announced their chemical division, PSSI Chemical Innovations, has earned its SQF Quality Certification for its third year in a row.

Officials from the Food and Agriculture Organization of the United Nations (FAO) have published a document highlighting ways to avoid the risks from foodborne parasites transmitted by pork, freshwater fish, and crustaceans.