A European multi-country foodborne illness outbreak of Listeria monocytogenes, in which ready-to-eat (RTE) fish is the suspected cause, has resulted in two deaths.
Campylobacter and Salmonella infections reported in the EU in 2022 remained below pre-pandemic (2018–2019) levels, according to the latest EU One Health zoonoses report, but the number of reported foodborne illness outbreaks increased by 44 percent in comparison to 2021.
Food Standards Australia New Zealand (FSANZ) has announced a public consultation for an application to amend the Australia New Zealand Food Standards Code to permit the use of cultured quail cells as a novel food.
This article examines the multifaceted threats to food safety posed by climate change, focusing on cross-sectoral solutions to adapt to multiple emerging food safety risks.
The owner of the Tchin Tchin Wine Bar in Bordeaux, France has been charged with involuntary homicide after 15 people fell ill and one person died due to botulism caused by contaminated sardine preserves made by the establishment.
Special labeling requirements for supplemented foods sold in Canada are coming into effect. The regulations are already in force, but supplemented foods that are eligible for the transition period have until December 31, 2025 to comply.
The World Health Organization (WHO) has put out a call for experts to inform an updated estimate of the economic impact of foodborne illness at the global, regional, and national levels. The deadline to apply is January 7, 2024.
The World Health Organization’s (WHO’s) International Agency for Research on Cancer has classified two types of per- and polyfluoralkyl substances—perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS)—as “carcinogenic to humans” and “possibly carcinogenic to humans,” and noted that the general population’s main route of exposure to these chemicals is through food and drinking water.
The Food and Agriculture Organization of the United Nations (FAO) has published a foresight technical report of the food safety considerations of three novel food sources and production systems: 3D food printing, plant-based foods, new applications of precision fermentation.
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