The Allergen Bureau has launched its new “Assessing Agricultural Cross-Contact 2022” guide, which aims to assist agrifood businesses in mitigating allergen cross-contamination.
The U.S. Food and Drug Administration (FDA) has launched the third phase of the Artificial Intelligence (AI) Imported Seafood Pilot program, which uses AI and machine learning to strengthen the screening process for seafood imports entering the U.S.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released two generic Hazard Analysis and Critical Control Point (HACCP) models—one for farm-raised catfish, and the other for wild-caught catfish.
A study conducted by Penn State University researchers has shown pulsed light technology to be an effective method for inactivating microbial contaminants in food applications.
A recent study of hatcheries has demonstrated the efficacy of tailored advice on preventive controls for Salmonella, as well as provided insight into the prevalence of the pathogen in commercial British hatcheries.
The International Association for Food Protection (IAFP) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) have formalized an agreement to address the increasing risks associated with foodborne illness through collaborations in research, training, and education.
The Northeast Center to Advance Food Safety has published the Processors’ Food Safety Toolkit, a webpage designed for small and very small food processors that are required to comply with the U.S. Food and Drug Administration’s Preventive Controls for Human Food Rule under the Food Safety Modernization Act (FSMA).
The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.
A recent study has expanded upon the available knowledge about Arcobacter, an emerging foodborne pathogen that causes human illness, revealing findings related to Arcobacter’s food sources, virulence and biofilm formation traits, and genetic characterization.
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