FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.
FAO has published a summary of an expert meeting on foodborne toxigenic clostridia (i.e., Clostridium botulinum, Clostridium perfringens, and Clostridioides difficile), characterizing their relevant food safety aspects, describing control measures, and identifying knowledge gaps and research needs.
Consumer Reports recently released a report revealing the “most contaminated” poultry plants in the U.S., based on an analysis of USDA-FSIS Salmonella testing data.
CDC released a summary of Foodborne Disease Outbreak Surveillance System data, analyzing the causes of foodborne illness outbreaks that occurred between 2014 and 2022.
A recently published summary of an FAO technical meeting identified the challenges and needs related to applying gut microbiome data in future food chemical safety risk assessments.
A joint report from the European Food Safety Authority (EFSA) and the European Center for Disease Control and Prevention (ECDC) shows that resistance to key antibiotics among important foodborne pathogens is persistently high in both humans and animals.
The World Health Organization (WHO) recently published a series of background documents on different viruses, bacteria, and parasites to inform the revision of drinking water quality guidelines and guidelines on sanitation and health.
Only 0.11 percent of food-producing animals and animal-derived foods sampled in 2023 were non-compliant with EU veterinary drug residue limits, according to the latest data from the European Food Safety Authority (EFSA).
According to the U.S. Public Interest Research Group’s (PIRG’s) Food for Thought 2025 report, hospitalizations and deaths linked to foodborne illnesses doubled in 2024. Illnesses also increased, 98 percent of which were attributed to just 13 outbreaks. The number of USDA and FDA recalls decreased by 5 percent.
