Taking effect by the 2026–2027 school year, the Arizona Healthy Schools Act has been signed into law, banning “ultra-processed foods,” defined as foods containing any one of 11 artificial food dyes and additives, from being sold in schools.
Harmonization of precautionary allergen labeling (PAL) requires the acceptance of reference doses for priority allergens. A new study found that PAL based on specific FAO/WHO-recommended thresholds would only elicit mild to moderate reactions in a small proportion of the allergic population.
This episode of Food Safety Five discusses two scientific advancements related to Listeria monocytogenes control: 1) a study that showed the effectiveness of combining antimicrobial blue light with chemical sanitizers for pathogen inactivation, and 2) the development of a new growth prediction model for L. monocytogenes in artisanal cheeses.
According to UK Health Security Agency (UKHSA) laboratory data on campylobacteriosis and non-typhoidal salmonellosis reports in England for 2014–2023, the total number of confirmed reports for both pathogens reached ten-year highs in 2023, and incidence for both also increased from the previous year.
In May 2024, USDA-FSIS published a final determination setting levels at which Salmonella would be consideredan adulterant in not-ready-to-eat (NRTE), breaded and stuffed chicken products, which also established a verification sampling program and a requirement for establishments to reassess their HACCP plans. FSIS has delayed the date for its sampling program and the HACCP reviews from May to November, 2025.
Joseph Corby will receive Food Safety Magazine's Distinguished Service Award for 2025, to be presented at the 2025 Food Safety Summit in May in Rosemont, Illinois.
A limited number of state jurisdictions have completely adopted the most recent norovirus food safety provisions outlined in the FDA Food Code, according to an analysis conducted in 2020 by CDC researchers.
Using EU Rapid Alert System for Food and Feed (RASFF) data, researchers have developed an integrated artificial intelligence (AI) framework for conducting food safety risk assessments, and demonstrated its usefulness in decreasing the ambiguity of risk management decisions.
A study demonstrated the toxic effects of exposure to per- and polyfluoroalkyl substances (PFAS) in worms—but not all PFAS were found to be equally toxic, and not all worms experienced the same harms. Identifying which genes cause PFAS susceptibility in both worms and humans could speed up PFAS testing and regulation.
The latest data published by the Swedish Food Agency shows that very few foods on the Swedish market violate EU pesticide residue limits, and more than half of foods tested contained no detectable levels of pesticides at all.
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