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.
Reforms made to the market authorization process for products regulated by the UK Food Standards Agency (FSA) took effect on April 1, 2025, with two notable changes.
The Singapore Food Agency recently published an updated guidance document for industry on the requirements for the safety assessment of novel foods and novel food ingredients.
FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
This episode of Food Safety Five discusses newly published CDC data about the pathogens causing foodborne illness and contributing factors of outbreaks, as well as research by CDC, USDA, and FDA scientists exploring the use of AI analysis of whole genome sequencing data for foodborne illness source attribution.
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