Food Safety Five Ep. 22: The Latest on UPFs, Sanitizers, Contaminants, Gluten Labeling, and More
This episode of Food Safety Five covers a scientific paper demonstrating how policy initiatives targeting ultra-processed foods as they are currently defined may have unintended consequences, a laboratory study that provides insight into the efficacy of common sanitizers used in potato processing wash water, and a literature review that underlines the food safety risks of edible flowers. Also discussed are regulatory and standards development from across the globe, including USDA’s efforts to reduce Salmonella in poultry, EFSA’s recommendation to lower tolerable intake levels for dioxins in food, and newly proposed, international gluten reference doses for allergen labeling.
News Articles:
- Regulating UPFs as a Category May Have Unintended Consequences, Researchers Say
- Study Investigates Sanitizer Efficacy, Cross-Contamination in Potato Wash Water
- Study Outlines Food Safety Concerns of Increasingly Consumed Edible Flowers
- USDA Opens Registration for Public Meeting on New Strategy for Reducing Salmonella in Poultry
- USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken
- EFSA Recommends Lowering Tolerable Intake of PCBs, Dioxins From Food
- FAO/WHO Experts Recommend Gluten Reference Dose for Precautionary Allergen Labeling
Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →
