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A new law in New Hampshire will ensure that people who make money from wild mushrooms must be certified before they can sell their products.

Regional World Health Organization (WHO) and Food and Agriculture Organization of the United States (FAO) offices in Asia, the Americas, and Africa recently discussed their work on food safety.

Minnesota health officials have announced a recent resurgence in norovirus cases.

The U.S. Food and Drug Administration (FDA) has released its findings from its investigation of the summer 2020 Salmonella Enteritidis outbreak in peaches.

The Food and Agriculture Organization of the United States (FAO) and the World Health Organization (WHO) hosted a webinar about the role of science in keeping food safe.

The World Health Organization (WHO) has developed a handbook, intended for use at the national level, for countries to measure their foodborne diseases burden.

The journal Eurosurveillance has published a new study addressing costs and benefits of routine whole-genome sequencing.

The Toxic Free Food Act, if passed, would force the U.S. Food and Drug Administration (FDA) to reevaluate the industry's chemical food additives.

According to a new report, Shiga toxin-producing Escherichia coli infections in Europe slightly declined in 2019, compared to 2018.

Safe Supply of Affordable Food for Everyone (SSAFE) has collaborated with the Food and Agriculture Organization of the United Nations (FAO) to release posters for World Food Safety Day 2021.