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.
A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.
The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published an after-action review for two Salmonella Newport outbreaks that occurred during 2016–2019, classifying the strain as reoccurring.
A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.
