The Institute of Food Technologists published two studies analyzing hygiene and sanitization practices for the elimination of foodborne and waterborne viruses, as well as the novel Coronavirus.
New York State’s Produce Traceability Task Force recently published a document that offers best management practices and protocols for strengthening produce supply chains.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have announced a call for experts on the control of Salmonella and Campylobacter in poultry meat to participate in the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment.
Flinders University researchers measured microplastics levels in South Australian mussels, and the findings indicate the probability of plastic pollution in the global food supply chain.
The U.S. Food and Drug Administration (FDA) recently released the National Antimicrobial Resistance Monitoring System Integrated Summary for 2019, which is a review of data gathered on the antimicrobial resistance (AMR) of several pathogens.
The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) published a report on the microbiological risks associated with raw milk cheeses.
The Food and Agriculture Organization of the United Nations (FAO) recently published a comprehensive paper that discusses the available international and national regulatory strategies for combatting food fraud.
The U.S. Food and Drug Administration (FDA) has issued its final rule for added fluoride levels in bottled water, which amends the maximum allowable level.
The Association of Food and Drug Officials (AFDO) recently released a whitepaper that provides recommendations for recall modernization to the U.S. Food and Drug Administration (FDA) and other stakeholders, based on three years of data collection and analysis.
The U.S. Food and Drug Administration (FDA) recently published a draft guidance that will clarify how FDA evaluates the public health risk of food allergens that are not one of the major nine food allergens identified by law in the Federal Food, Drug, and Cosmetic Act.
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