Two studies funded by the Center for Produce Safety aim to identify production practices that may contribute to Salmonella contamination of bulb onions and food safety control strategies for the commodity.
By 2030, the European Food Safety Authority (EFSA) and its EU partners aim to implement more comprehensive, harmonized chemical exposure assessments to enhance food and feed risk assessments.
Food Standards Australia New Zealand (FSANZ)’s annual report for 2021–2022 summarizes the agency’s recent work on a range of significant food safety proposals, its monitoring and surveillance of the food supply, and its food recalls and food safety incident response.
Officials from the U.S. Food and Drug Administration (FDA) recently held a conversation to explain to stakeholders how the agency handles foodborne illness outbreaks and other adverse food safety events, as well as how FDA plans to improve its processes. FDA also released a supplementary video illustrating its processes.
The European Food Safety Authority (EFSA) has published a scientific opinion on mitigation strategies for the spread of antimicrobial resistance (AMR)—a global food safety and public health threat—among food-producing animals during transport.
A recent report has demonstrated that there is little oversight of antibiotics in meat and poultry sold at U.S. grocery stores, raising food safety concerns regarding antimicrobial resistance.
The Food and Agriculture of the United Nations (FAO), the World Health Organization (WHO), the United Nations Environment Program (UNEP), and the World Organization for Animal Health (WOAH) have launched the “One Health Joint Plan of Action (2022–2026),” which includes food safety as a key component.
The UK Animal and Plant Health Agency has reported on certain developments that took place in 2021 that impact food safety regarding whole genome sequencing (WGS) and antimicrobial resistance (AMR).
There are significant knowledge gaps regarding the presence of nano- and microplastics in foods and their harmful effects on human health, according to a report from the Food and Agriculture Organization of the United Nations (FAO).
The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).
