Researchers achieved microbial reductions of 1.56–1.64 log CFU/cm2 by applying plasma-activated water and water–chemical solutions to dual-species E. coli biofilms on stainless steel, suggesting the technology’s potential as a sustainable, safe alternative to traditional sanitizer treatments.
In a new peer-reviewed article, researchers make a case for linking data from both routine foodservice establishment inspections and foodborne illness surveillance, while acknowledging existing challenges, like inconsistent adoption of FDA’s Food Code and electronic data collection systems.
Marty Makary, M.D., has been ousted as FDA Commissioner. He will reportedly be replaced by the agency’s Deputy Commissioner for Human Foods, Kyle Diamantas, J.D.
However, ultra-processed foods were consistently more affordable and dominated total U.S. grocery sales. The report, commissioned by IFIC, suggests that dietary recommendations and discussions about UPFs must be grounded in real-world consumer behavior, rather than treating these products as easily avoidable, and consider nutritional value.
FSANZ is accepting public comments on the proposed Health Star Rating, which is an interpretive front-of-pack nutrition labeling tool that summarizes a food’s overall nutritional profile using a simple star rating.
Consumers often throw away meat that is still safe to eat based on the “sell by” date. Auburn University researchers are investigating methods to predict meat spoilage based on microbial activity, which would enable more accurate “sell by” dates.
The bipartisan bill would prohibit the sale of “mislabeled” alternative protein products, requiring such products to bear “accurate” labels that clearly differentiate them from conventional meat and poultry.
Drawing from EFSA risk assessments, OpenFoodTox provides structured summaries of hazard information for thousands of individual substances, including food additives and flavorings, pesticides, contaminants, and food contact materials.
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