The U.S. Food and Drug Administration (FDA) has published a report on the occurrence of foodborne illness risk factors in fast food and full-service restaurants from 2017–2018. The study found FSMS to be the strongest predictor of compliance, with well-developed FSMSs associated with fewer out-of-compliance food safety behaviors/practice than those underdeveloped or non-existent FSMS.
n light of the new EU regulation requiring food businesses to establish, evaluate, and maintain a food safety culture (FSC), a recent study aimed to gage food safety perceptions and FSCs at mid-sized Italian food operations.
An extensive literature review has pointed out knowledge gaps about the migration of polyethylene terephthalate (PET) oligomers from food contact materials (FCMs) into foods, as well as inadequate risk assessment for the chemicals.
Food contaminated with polybrominated diphenyl ethers pose a health risk to all age groups, according to the draft conclusion of a recent scientific opinion by the European Food Safety Authority (EFSA). A public consultation on the opinion is available.
Wageningen University Food Safety Research recently launched a four-year project with the goal of developing an early warning system to detect the presence of mycotoxins in European cereal grains.
A report has highlighted the urgent need for innovative strategies to address food safety risks in the informal sector of developing countries. The authors argue that a paradigm shift is required to effectively address food safety risks.
A study led by North Carolina State University suggests that popular artificial sweetener sucralose may be genotoxic and cause adverse effects to the gut.
Approximately two-thirds of avocado oil in North America is adulterated and of lower quality than advertised, according to a recent study by researchers from the University of California, Davis.
