The European Food Safety Commission (EFSA) has published guidelines for reporting whole genome sequencing (WGS) data to its One Health WGS System, which will support outbreak investigations and other EFSA activities.
The California Leafy Greens Marketing Agreement (LGMA) and Stop Foodborne Illness have updated their renowned training video, The Why Behind Food Safety, nearly a decade after its original release.
The Food Safety Authority of Ireland recently published an audit report that focused on food businesses’ levels of compliance with food law as it relates to traceability and labeling for meat products.
The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have published a review of the UK and Scotland’s food standards, which examines key changes in food standards from 2019 to 2021 based on import, compliance, and sampling data.
However, the reduction has not translated to a decrease in salmonellosis cases associated with contaminated poultry.
June 27, 2022
As part of an assessment of the efficacy of performance standards that were established in 2015, The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published new findings about Salmonella contamination of chicken parts.
The U.S. Food and Drug Administration (FDA) has recognized Jamaica National Agency for Accreditation (JANAAC) as an accreditation body under the Food Safety Modernization Act (FSMA) Accredited Third-Party Certification Program.
At the IAFNS 2022 Annual Meeting and Science Symposium, Dr. Felicia Wu discussed her recent study that suggests aflatoxin will become an increasing problem for U.S. corn producers—especially in the Corn Belt—and explored possible solutions.
The U.S. Court of Appeals for the Ninth Circuit has overturned the Environmental Protection Agency’s (EPA’s) decision that glyphosate is safe for humans, stating that EPA ignored glyphosate’s dangers to humans and the environment.
The U.S. Food and Drug Administration (FDA) has updated parts of its guidance on Hazards Analysis and Critical Control Points (HACCP) for fish and fishery products.
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