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The U.S. Food and Drug Administration (FDA) recently published a draft guidance that will clarify how FDA evaluates the public health risk of food allergens that are not one of the major nine food allergens identified by law in the Federal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.
A study by scientists from the U.S. Food and Drug Administration’s CFSAN and the U.S. Department of Agriculture’s ARS provides insight about factors that affect the presence of Shiga toxin-producing Escherichia coli in bagged romaine lettuce.
The U.S. Food and Drug Administration (FDA) published a final guidance for the seafood sector, “Guidance for Industry: Reconditioning of Fish and Fishery Products by Segregation.”
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.
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