At the 75th Session of the World Health Assembly, Member States of the World Health Organization (WHO) approved the new WHO Global Strategy for Food Safety 2022–2030.
A recent study suggests that the cold foods supply chain is the optimal environment for the COVID-19 virus to spread over long distances. The study explores various prevention and testing methods that could be used to mitigate the pathogen’s spread through cold-chain foods.
The World Health Organization (WHO) recently held its third annual Health Talks on Food Safety in honor of World Food Safety Day, which explored how industry and regulators can achieve “safer food, better health” by influencing consumer behavior, intentionally structuring food safety systems, and improving the supply chain.
A study that observed non-typhoidal Salmonella in Vietnamese retail pork found high levels of antimicrobial resistance (AMR), multi-drug resistance, and resistance to the antibiotic colistin.
The European Food Safety Authority (EFSA) announced that it cannot determine the safety of cannabidiol as a novel food, citing significant knowledge gaps and several causes for concern.
China recently released a timeline and benchmarks for its National Strategy for Food Safety, and the China National Center for Food Safety Risk Assessment published a paper that examines China’s concept of food safety and identifies future work areas.
The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.
