A recent U.S.-based study analyzing the risk of multidrug-resistant (MDR) foodborne pathogen contamination of retail meats associated with the processor region of origin and shipping distance to the final destination suggests that increased distance is linked to increased MDR bacterial contamination.
Namandjé N. Bumpus, Ph.D., current Chief Scientist at the U.S. Food and Drug Administration (FDA), will become the next FDA Principal Deputy Commissioner when Janet Woodcock, M.D. retires in early 2024. One of Dr. Bumpus' main priorities is to assist in the proposed reorganization of a unified Human Foods Program, including creating a new model for the Office of Regulatory Affairs (ORA).
The World Health Organization’s (WHO’s) International Agency for Research on Cancer has classified two types of per- and polyfluoralkyl substances—perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS)—as “carcinogenic to humans” and “possibly carcinogenic to humans,” and noted that the general population’s main route of exposure to these chemicals is through food and drinking water.
The Food and Agriculture Organization of the United Nations (FAO) has published a foresight technical report of the food safety considerations of three novel food sources and production systems: 3D food printing, plant-based foods, new applications of precision fermentation.
The UK Government has published guidances for EU and non-EU countries about risk categories and requirements for animals and animal products imported to Great Britain under the new Border Target Operating Model.
The Food and Agriculture Organization of the United Nations (FAO) recently published a document that explores the food safety implications of environmental inhibitors in the agrifood system, such as methanogenesis inhibitors and nitrogen inhibitors.
The U.S. Centers for Disease Control and Prevention (CDC) recently released a tool to help restaurant managers asses the food safety cultures at their establishments, as well as the findings from studies and other helpful resources about food safety culture for restaurants, on a new webpage.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) recently reaffirmed a “not specified” acceptable daily intake (ADI) for titanium dioxide, as well as concluded that there is no safety concern for and established the specifications for 21 flavoring agents.
In December, the Food and Agriculture Organization of the United Nations (FAO) will host a technical meeting on the gut microbiome in food safety risk assessment.
The U.S. Food and Drug Administration (FDA) recently rolled out additional resources to help entities comply with Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule.
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