A recently completed study funded by the Center for Produce Safety (CPS) has provided new insights into Listeria monocytogenes growth, survival, and inactivation on pears during packing and in storage, and characterized microbial communities of yeasts, molds, and lactic acid bacteria.
In Australia, the Victorian Government intends to streamline state food safety regulation with the creation of Safe Food Victoria, a new agency. Additionally, the Australian Government is working on the Feeding Australia: National Food Security Strategy.
This episode of Food Safety Five discusses recent events at CDC, from the loss of officials to program cuts, and how these changes are impacting food safety work.
Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic compounds formed during cooking. A new Seoul Tech
study has demonstrated the effectiveness of a streamlined analytical method to detect PAHs, which holds distinct advantages over conventional techniques.
In response to a petition submitted by the Meat Institute (formerly NAMI), USDA-FSIS has deleted an “unnecessary and confusing” reference to Moisture Protein Ratio from the “Jerky” entry in the FSIS Food Standards and Labeling Policy Book.
California Assembly Bill (AB) 1264 has passed the Senate, and now awaits final approval before being sent to the Governor. AB 1264 would define “ultra-processed foods” (UPFs), and would require “UPFs of concern” to be identified and phased out of schools.
A UK Government report calls attention to the increasing volume of illegally imported meat and dairy to Great Britain, which is often unsafe and unhygienic, posing foodborne illness and zoonotic disease risks. It recommends a coordinated approach to tackling illicit imports.
A Center for Produce Safety (CPS) -funded study is investigating how different aspects of bulb onion production influence Salmonella and Escherichia coli risk, filling knowledge gaps about short- and intermediate-day varieties.
A study has found that the majority of shark meat sold in the U.S. is mislabeled, and can oftentimes be the meat of endangered species that are dangerously high in mercury, like hammerhead.
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