Following the high-profile, fatal listeriosis outbreak linked to Boar’s Head ready-to-eat (RTE) deli meats that prompted an internal review of USDA-FSIS processes, the agency has announced several new steps to strengthen its oversight of RTE facilities, including expanded Listeria rule requirements and stricter state-federal cooperative inspection agreements.
Taking place online in February 2025 and hosted by Germany’s Food Safety Authority, the annual International Training for Safer Food is a training program on food safety risk management, intended for public health authority staff members in non-EU countries who handle issues related to food safety.
Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry.
The EU has implemented a new regulation that requires U.S. importers of apiculture products like honey to register with the EU’s Trade Control and Expert System (TRACES). Prior to TRACES registration, businesses must complete an assessment with USDA and an application with FDA.
A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.
The European Food Safety Authority (EFSA) has opened a public consultation on a draft scientific opinion about the public health risks associated with perchlorate in food. EFSA increased the tolerable daily intake for the chemical and concluded no health risk to the general population at current exposure levels.
This episode of Food Safety Five covers a recent amendment made to the EU microbiological criteria for managing Listeria monocytogenes in certain ready-to-eat foods. Also discussed are recent pressures put on FDA to ban red dye 3 in foods.
Osaka Metropolitan University researchers have discovered the ability of an amino acid to inhibit Clostridium perfringens spore formation in the human gut, a process that causes foodborne illness.
In a novel food safety assessment, the European Food Safety Authority (EFSA) has concluded that a type of house cricket (Acheta domesticus) is safe under the proposed food uses and use levels.
The latest UK Food Security Report (UKFSR) has been published by the UK Government. A trend noted in the report is that, despite Campylobacter causing the most foodborne illnesses, outbreak detection is hindered by the lack of a required national typing scheme.
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