A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).
Commissioned by the UK Food Standards Agency (FSA), a survey of prepacked salmon filets sold at supermarkets in the UK showed a low presence of Listeria monocytogenes and Escherichia coli, as well as low levels of antimicrobial resistance (AMR).
The Reagan-Udall Foundation for FDA has published a report based on months of stakeholder dialogues, titled, the Roadmap to Produce Safety, which provides recommendations for a private sector-led collaborative to improve U.S. produce safety.
The latest data published by the Swedish Food Agency shows that very few foods on the Swedish market violate EU pesticide residue limits, and more than half of foods tested contained no detectable levels of pesticides at all.
The UK Health Security Agency (UKHSA) recently published its first annual report summarizing infectious disease trends, which noted increases in the incidence of infections by important foodborne pathogens like Escherichia coli, Salmonella, Listeria monocytogenes, Campylobacter, and norovirus.
A paper authored by experts associated with ILSI Europe asserts that global food safety would benefit from the harmonization of risk assessment protocols for food contact materials used by different regulatory bodies, and suggests a path forward for working toward harmonization.
The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.
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.
