The Federal Food Administration Act has been introduced to the U.S. Senate. The bill aims to remove responsibility for overseeing the U.S. food supply from the U.S. Food and Drug Administration (FDA), and give it to a newly created Federal Food Administration.
The Think Tank on the Future of Food Safety Auditing was formed in response to an urgent need for innovation in food safety auditing. Based on the insights and recommendations from the Think Tank, industry must embrace transformative change in food safety auditing practices, as discussed in a recently released whitepaper.
In a new scientific opinion, the European Food Safety Authority (EFSA) warns that antimicrobial resistance (AMR) to critical antibiotics is increasing in some Vibrio species, and that the prevalence of the pathogen is expected to increase globally due to climate change.
Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.
The Singapore Food Agency (SFA) has approved 16 edible insect species for import and sale in the country, and has set out the guidelines for insects to be approved as food.
Trifluoroacetic acid (TFA) is a highly pervasive type of per- and polyfluoroalkyl substance (PFAS) in European tap and bottled water and its ubiquitous presence necessitates EU-wide safe drinking water limits, according to a report from Pesticide Action Network Europe (PAN Europe).
The European Food Safety Authority’s (EFSA’s) new Food Enzyme Intake Model (FEIM) web tool helps the food industry and consumers estimate dietary exposure to specific food enzymes per manufacturing processes.
UC Riverside environmental engineers have discovered bacteria that can destroy certain per- and polyfluoroalkyl substances (PFAS) in contaminated drinking water, building upon previous discoveries of and work to understand PFAS-eating microbes.
A recent study conducted by researchers at NC State University has found a significantly higher prevalence of Campylobacter on backyard poultry farms than on commercial poultry farms, although the rates of antimicrobial resistance (AMR) were much higher among isolates from commercial farms.
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