Hundreds of grocery stores in France were targeted by a cyberattack in which hackers raised fridge temperatures to as high as 50 °C (122 °F), leading to mass food spoilage and several fires. Some retailers in several other European countries were also hit.
The Food Standards Australia New Zealand (FSANZ) Board approved an application to permit the use of cell-cultured duck biomass in combination with other ingredients to make products such as foie gras and pâté.
Respondents generally reported sanitation practices intended to minimize water introduction, but opportunities remained to improve relative humidity management, standardize understanding of sanitation breaks, and better characterize the relationship between moisture management and microbial contamination risks.
The policy statement comes as raw milk consumption rises in popularity due to high-profile individuals and influencers touting its purported health benefits, and in the wake of a highly publicized case of a California toddler who fell severely ill after being infected with E. coli from raw goat’s milk.
WHO and FAO convened 352 participants from more than 40 countries to strengthen multisectoral food safety emergency response planning in Africa and the Middle East, covering emergencies like natural disasters, humanitarian emergencies, and food supply chain disruptions.
The researchers concluded that no single alternative currently fulfills all of the antimicrobial and technological functions provided by conventional nitrites and nitrates. Instead, they identified hurdle technology as the most promising approach.
Taylor Farms outlined actions it is taking to enhance food safety following the historic cyclosporiasis outbreak linked to its lettuce. The same day, Consumer Reports sent a letter to FDA requesting answers about why its outbreak response was “hindered by notable delays and a lack of transparency.”
A final rule now permits the use of salt substitutes in foods with standards of identity (SOI) that specify salt (sodium chloride) as a required or optional ingredient.
Following the historically large cyclosporiasis outbreak linked to lettuce that swept the U.S. this summer, FAO highlighted the importance of pre-harvest water safety, sanitation, and hygiene to prevent microbial contamination of food in a new fact sheet resource.
Contamination varied by pathogen, host species, and production conditions. The findings suggested that environmental and management conditions, rather than whether wildlife is farmed or wild-caught alone, likely influence zoonotic hazards.
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