A study that observed non-typhoidal Salmonella in Vietnamese retail pork found high levels of antimicrobial resistance (AMR), multi-drug resistance, and resistance to the antibiotic colistin.
The European Food Safety Authority (EFSA) announced that it cannot determine the safety of cannabidiol as a novel food, citing significant knowledge gaps and several causes for concern.
China recently released a timeline and benchmarks for its National Strategy for Food Safety, and the China National Center for Food Safety Risk Assessment published a paper that examines China’s concept of food safety and identifies future work areas.
The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.
The U.S. Food and Drug Administration (FDA) has published a new webpage with resources for farmers and producers of human and animal food whose crops are adversely affected by severe weather incidents.
In response to a petition, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has decided not to revise the mandatory safe handling instruction (SHI) label for raw and partially cooked meat and poultry products.
A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.
In honor of World Food Safety Day 2022, ISO has published new standards—ISO 22003 Parts 1 and 2—for the accreditation of certification bodies that audit food safety management systems or food safety systems.
The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.
Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.
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