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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has expanded its generic label approval regulations to include certain categories of meat, poultry, and egg products.

A recent study has raised alarm bells regarding the levels of per- and polyfluoroalkyl substances (PFAS) in U.S. freshwater fish, with findings suggesting that consuming a single serving of fish could have the same effect as drinking heavily PFAS-contaminated water for a month.

Livsmedelsverket, also known as the Swedish Food Agency, has published a handbook, titled, Food Control in Crisis and Heightened Preparedness.

The Canadian Food Inspection Agency (CIFA) recently provided insight into how whole genome sequencing (WGS) and international data-sharing helped trace a 2020 multinational food safety outbreak of Listeria monocytogenes to enoki mushrooms, enabling countries to rapidly recall the affected products. 

Virginia Tech researchers in the College of Agriculture and Life Sciences are examining how fresh pears change during storage, and how such knowledge can be used to keep food safety risks low over time.

In 2021–2022, the UK Food Standards Agency (FSA) focused on recovering from the COVID-19 pandemic, adapting to Britain’s exit from the EU, and working to ensure the safety of the UK’s food supply, according to a recently released annual report.

The U.S. Food and Drug Administration (FDA) has published translated materials for the Food Traceability Final Rule in five languages: Indonesian, Simplified Chinese, Spanish, Thai, and Vietnamese.

A new study has linked Salmonella exposure to a heightened risk of colon cancer, underlining the importance of preventing foodborne illness through good food safety practices.

Aged meat does not carry greater food safety risks than fresh meat when aging is done correctly, according to a new scientific opinion adopted by the European Food Safety Authority (EFSA) that focuses on the microbiological food safety risks of aged meat in comparison to fresh meat and provides recommendations for safe production.

A recent study has explored the potential of recycling human waste for use as a food-safe, sustainable fertilizer. The findings suggest that the risk of pharmaceuticals entering foods from human waste compost is low.