Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.
The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.
After reviewing its sampling and testing programs, USDA’s Food Safety and Inspection Service (FSIS) will implement changes to its sampling programs for Fiscal Year (FY) 2024. The agency also explained its sampling and testing priorities.
Aspartame consumed by mothers during pregnancy or breastfeeding may be associated with autism in their male children, according to a study led by researchers at the University of Texas Health Science Center at San Antonio.
New research from the College of Veterinary Medicine at Michigan State University (MSU) finds that dairy producers overtreat cows diagnosed with non-severe cases of clinical mastitis, which is a possible threat to human health.
Penn State University (PSU) scientists have received a $1 million grant from the U.S. Department of Agriculture (USDA) to assess the level of antimicrobial resistance (AMR) among foodborne bacteria in Puerto Rico's dairy industry and to train farmers and students on AMR mitigation.
To address the trend of food manufacturers intentionally adding sesame to food products that did not originally contain the allergen in an attempt to circumvent allergen cross-contact requirements, FDA has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.
The U.S. Department of Agriculture has launched a new exploratory sampling program for antibiotic residues in cattle that are claimed to be raised without antibiotics.
Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.
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