In a recently published joint report on antimicrobial resistance (AMR) in Europe for 2021–2022, the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) highlight the progress in reducing AMR in some countries, but warn about repeatedly observed resistance to common antibiotics in Salmonella and Campylobacter.
The French government has issued a decree that would ban the use of “meaty” descriptor terms for plant-based meat alternative products produced in the country, with the aim of tackling misleading food labels.
The World Health Organization (WHO) has published a new guidance for food safety authorities in Europe about the prevention and control of antimicrobial resistance (AMR) in the food supply chain.
Researchers at USDA have developed a thermal pasteurization method based on Radio Frequency technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.
A recent meeting report from the FAO/WHO Joint Expert Consultation on Risk Assessment of Food Allergens proposes a process to guide the development and evaluation of allergen derivative exemptions.
Recently released data from the U.S. Centers for Disease Control and Prevention (CDC) shows that the U.S. is experiencing an uptick in norovirus cases, especially in the Northeast region.
A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
The U.S. Food and Drug Administration (FDA) has issued a guidance for industry that describes how firms can voluntarily engage with FDA before marketing food from genome-edited plants.
As part of the agency’s Leafy Greens STEC Action Plan, the U.S. Food and Drug Administration (FDA) has published a report detailing the results of targeted inspections and microbiological testing of leafy greens grown in Salinas Valley, California during the region’s 2022 harvest season.
A joint report published by the European Food Safety Authority (EFSA) and other EU agencies shows that decreased use of antibiotics in animals and humans leads to a reduction in antibiotic-resistant (AMR) bacteria.
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