A new federal plan to combat seafood fraud by requiring the fishing industry to trace their catches from boat or farm to the U.S. border has survived a court challenge.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations for those who may be impacted by Hurricane Harvey and Irma.
McDonald's Corporation has announced that it is cutting human antibiotics from its global chicken supply and promises to take similar actions in its supplies of beef, dairy cows, pork and laying hens.
The NARMS program at CDC helps protect public health by providing information about emerging bacterial resistance, the ways in which resistance is spread, and how resistant infections differ from susceptible infections.
A group of companies across the global food supply chain have announced a major blockchain collaboration with IBM that is intended to further strengthen consumer confidence in the global food system. The consortium includes Dole, Driscoll’s, Golden State Foods, Kroger, McCormick and Company, McLane Company, Nestlé, Tyson Foods, Unilever and Walmart, who will work with IBM to identify new areas where the global supply chain can benefit from this technology.
The U.S. Food and Drug Administration (FDA) is releasing a new software tool to help food facilities create a food safety plan for compliance with Food Safety Modernization act (FSMA).
In this week’s episode of Food Safety Magazine’s Food Safety Matters Podcast, we talk with Ben Chapman, Food Safety Extension Specialist at NC State University, and co-host of Food Safety Talk podcast.
In response to recent foodborne illness outbreaks linked to various types of sprouts, the U.S. Food and Drug Administration (FDA) has completed a large-scale sampling study as part of its effort to learn more about potential contamination in these products and protect consumers from disease-causing bacteria in sprouts.
Running from Sunday October 29 through October 31, 2017, international food safety experts will gather at Cornell University for a symposium on the validation of nonthermal technologies, hosted by the university’s Department of Food Science.
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