Articles by Food Safety Magazine Editorial Team

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has selected bioMérieux’s GENE-UP® CAMPYLOBACTER assay for use in its Field Service Laboratories.  

An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.

The European Food Safety Authority (EFSA) has set new safe daily intake levels for iron, which can help inform risk managers involved in the production of iron supplements and iron-fortified food products.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) is planning to implement new detection approaches in its laboratories and will update the associated Microbiology Laboratory Guidebook chapters.

On July 8, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) will hold a webinar on the use of whole genome sequencing (WGS) to support FSIS’ food safety mission.

In this episode of Food Safety Matters, we are joined by influential food safety scientist and Distinguished Service Award recipient, Dr. Kathleen (Kathy) Glass, Ph.D. Topics discussed include Dr. Glass’s academic research and her work on challenge studies for food products; the ongoing HPAI outbreak, considering her expertise in dairy food safety; and her experiences as part of NACMCF.

The African Union, with support from the International Livestock Research Institute (ILRI), is developing new guidelines to help African governments improve food safety across the continent’s vast informal food sector.

Celebrating the sixth annual World Food Safety Day, this bonus episode of Food Safety Matters features foodservice industry leader Mark (Mick) Miklos, CP-FS, who shares his past experience building Waffle House’s renowned emergency operation protocols, and why it is critical to “Prepare for the Unexpected.”

L.S. Starrett Co. has introduced its new Skinner Blades and Stainless Steel Reciprocating Saw Blades (Recip Saw Blades) for meat and food processing.

A novel, chemical- and heat-free egg processing technique utilizing engineered water nanostructures has been shown to effectively inactivate pathogens on eggshells while preserving eggs’ physical and nutritional quality.