The UK Health Security Agency (UKHSA) recently published an analysis of national data regarding cases and outbreaks of non-typhoidal Salmonella from 2013–2022.

According to a recent evaluation conducted by the European Food Safety Authority (EFSA), many of the most commonly farmed and consumed fish in the EU are free of parasites that can infect humans, but at the same time, parasites were found in some farmed species and more data is needed to determine prevalence.

A recent review has established pathogen-specific foodborne illness burden estimates for leafy greens in the U.S. by combining three outbreak-based attribution models with illness incidence and economic cost models.

The European Commission has proposed amendments to EU regulations regarding allowable levels of Listeria monocytogenes in ready-to-eat (RTE) foods to apply to additional food business operators along the supply chain.

Researchers from Osaka Metropolitan University have achieved simultaneous detection of Escherichia coli and Staphylococcus aureus in real-world samples, on-site and within an hour, using a handheld electrochemical device.

Parasites are reported in all manner of foodstuffs across the entire food supply, and they are challenging to detect and control. For risk assessment purposes, food safety personnel must be cognizant of the occurrence and significance of these foodborne organisms.
 

The European Commission recently made changes to the maximum levels of the mycotoxin deoxynivalenol (DON) in food with Commission Regulation (EU) 2024/1022, amending Regulation (EU) 2023/915.

In light of recently confirmed cases of highly pathogenic avian influenza (HPAI) in U.S. dairy cows and now in one person, James (Jim) Jones, FDA Deputy Commissioner for Human Foods revealed that HPAI has become the “highest priority” within the agency’s Human Foods Program, and that the agency has set up a set up a dedicated Incident Management Team (IMT) to respond to the developing threat.

A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning, Listeria monocytogenes are able to persist in ready-to-eat (RTE) food production environments, supported by diverse bacterial populations that also remain stable over time.

Researchers at the University of Alberta have discovered a way to significantly reduce mycotoxin contamination of grains—plasma treatment.