New Zealand and Vietnam have entered a joint Food Safety Cooperation Arrangement aimed at promoting recognition and consistency between the regulatory systems of the two countries.
Eating the skinless inner kernels of peanuts may improve a person’s gut flora and its ability to ward off E. coli and Salmonella, according to a new study by researchers at the University of Maryland published in the Journal of Food Science.
Food Safety Magazine, media sponsor and participant at the 2015 GFSI conference in Kuala Lumpur, Malaysia, distills the key takeaways from this annual global conference on food safety.
On 26 February 2015, FSSC 22000 published FSSC 22000-Q--a brand new and voluntary module for the certification of Food Quality Management Systems (QMS) in compliance with ISO 9001:2008.
The Canadian Food Inspection Agency (CFIA) has suspended Costco Canada’s fish import license, claiming that the retailer is not consistently adhering to food safety regulations.
Kansas State University (KSU) conducted a study, Costs of Meat and Poultry Recalls to Food Firms, using stock market prices and other data originating between 1994 and 2013 to determine how a company’s bottom line is ultimately affected when a meat or poultry recall arises.
A sample of powdered tea imported from the Japanese prefecture of Chiba, just southeast of Tokyo, had 0.93 percent of the legal maximum level of radioactive cesium 137 allowed in food, the Hong Kong government announced late Thursday evening.
After last week’s announcement that McDonald’s will phase out their use of antibiotics in chickens, KFC--the world’s largest chain of fried chicken restaurants--is facing mounting pressure to also alter the way their chickens are raised.
The North American Meat Institute Foundation (NAMIF) released an updated version of its popular Yellow Pages, a meat and poultry resource guide that provides important consumer information and answers to commonly asked questions about the meat supply, preparation and cooking and nutrition.
Based on a joint federal food study by the U.S. Department of Agriculture, the U.S. Food and Drug Administration and the U.S. Centers for Disease Control, the primary source of Salmonella poisoning was seeded vegetables, not meat as many might have assumed.
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