Researchers from Tulane University assessed the levels and risks of
toxic metals in chocolates sold in the U.S., made from beans originating
from different global regions.
The European Commission is taking strides to improve honey authenticity, including setting new origin labeling requirements, and the development of harmonized traceability requirements and improved methods of composition analysis and origin tracing. The Commission is assembling a group of experts called the “Honey Platform” to advise this work and is accepting applications.
So far, 12 severe cases of illness, including seizures, have been linked to the consumption of Diamond Shruumz brand mushroom-based chocolates and candies. The products are marketed as way to “microdose” (implying a drug-like effect), but also claim not to contain psychedelic substances.
Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.
An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) is planning to implement new detection approaches in its laboratories and will update the associated Microbiology Laboratory Guidebook chapters.
On July 8, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) will hold a webinar on the use of whole genome sequencing (WGS) to support FSIS’ food safety mission.
An expert report commissioned by the U.S. Food and Drug Administration (FDA) weighed the nutritional benefits of seafood consumption against the health risk of dietary exposure to contaminants in seafood, with special consideration to childhood growth and development.
A novel, chemical- and heat-free egg processing technique utilizing engineered water nanostructures has been shown to effectively inactivate pathogens on eggshells while preserving eggs’ physical and nutritional quality.
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