The U.S. Department of Agriculture’s (USDA’s) Foreign Agricultural Service (FAS) has announced that it is accepting applications from eligible organizations seeking funding through the Technical Assistance for Specialty Crops Program (TASC) for fiscal year 2024.
Eight global companies and organizations representing more than 15 percent of global broiler production have adopted the International Poultry Council (IPC)’s antimicrobial use stewardship principles.
A study conducted by Washington State University researchers found that high winds increased the prevalence of Campylobacter among outdoor chicken flocks.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.
Last year marked the beginning of the worst avian influenza outbreak to date, and the U.S. is still experiencing the chaos of this virus. Egg farmers, with the help of industry partners, have continued to develop and enhance biosecurity and safety measures that work to reduce the spread of the virus and maintain proper bird health.
To make educational materials more relevant to fruit and vegetable growers and packers, the Produce Safety Alliance (PSA) and personnel from the Northeast Center to Advance Food Safety (NECAFS) at the University of Vermont would like to understand the costs of and the barriers to beginning or expanding food safety practices on farms and in packinghouses. The groups have developed a survey to collect food safety information from fruit and vegetable growers across the U.S.
Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow the use of alpha-glucosidase—a permitted enzyme processing aid derived from a genetically modified (GM) source—for the brewing of beer.
A consortium of public and private industry and academic partners is carrying out a multi-year research project aimed at investigating the potential food safety and quality risks of microbial contaminants in novel plant-based food products.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have put out a call for experts for the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption.
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