New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.
A federal appeals court has overturned the U.S. Environmental Protection Agency’s (EPA’s) 2021 ban on all uses of the toxic pesticide chlorpyrifos in food crops.
The Swedish Food Agency's sampling of pesticide residues in food during 2021 has shown that, similarly to previous years, the majority of foods tested did not contain pesticides that exceeded EU maximum residue limits (MRLs), although rice was the biggest offender.
The U.S. Food and Drug Administration (FDA) has released the report for its fiscal year (FY) 2021 pesticide residue monitoring program, summarizing findings from FDA testing of human and animal foods for pesticides and industrial compounds.
Although the use of glyphosate on crops poses a food safety risk and its use should be curbed, completely banning the substance too early may lead to farmers using chemical alternatives that are just as harmful to human and environmental health, according to experts from Wageniningen University and Research (WUR).
To align the Maximum Residue Limits (MRLs) for 127 agricultural and veterinary chemicals with international authorities, Food Standards Australia New Zealand (FSANZ) recently released its annual call for comment on proposed changes.
The Food and Agriculture Organization of the United Nations (FAO) has published the results of an extensive literature review examining the effects of consuming three pervasive, chemical food contaminants—pesticide residues, veterinary drug residues, and microplastics—on the human gut microbiome. The literature reviews aim to fill existing knowledge gaps about how dietary components can impact the gut microbiome and human health, which is crucial information to improve food safety risk assessment.
The U.S. Environmental Protection Agency (EPA) has proposed to register new uses for the pesticide chlormequat chloride on food crops. If finalized, the decision would mark the first-ever approval for using chlormequat chloride on U.S. food. The Environmental Working Group (EWG) has raised food safety concerns with EPA’s proposal.