Food Standards Australia New Zealand (FSANZ) has approved its first cell-based food product—quail meat—bringing the product closer to market and establishing a regulatory framework in the national Food Standards Code.
Additional resources and authorities, made possible by user fees for the regulated food industry, could enable FDA to better monitor the food supply and review the safety of ingredients, argues a new expert policy analysis.
A paper authored by experts associated with ILSI Europe asserts that global food safety would benefit from the harmonization of risk assessment protocols for food contact materials used by different regulatory bodies, and suggests a path forward for working toward harmonization.
Leaked to Inside Health Policy, an HHS proposed reorganization plan for FDA would eliminate the agency’s product-specific centers in favor of five new function-focused offices. An FDA restructuring was already very recently implemented in October 2024 after two years of development, which created a unified Human Foods Program and new Office of Inspections and Investigations.
The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.
As promised by the U.S. Department of Health and Human Services (HHS) at the end of March, thousands of layoffs at FDA and CDC have begun. A hazy picture of how those cuts are affecting food safety-related positions is beginning to emerge, and stakeholders and legislators are voicing their opposition.
Researchers from UCLA have found that chewing gum can release hundreds to thousands of microplastic particles per piece into saliva—no matter if the gum is made of synthetic or natural, plant-based polymers.
After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.
Researchers from the University of Córdoba
in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogenin ready-to-eat (RTE) foods.
A study from the University of Georgia’s Center for Food Safety suggests a synergistic effect between antimicrobial blue light treatment and low concentrations of sanitizers commonly used in industry, finding enhanced inactivation of Listeria monocytogenes on food contact surfaces.
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