McMaster University researchers have developed a rapid, inexpensive test for Salmonella contamination in poultry and other food. The test provides accurate results in an hour or less without the need for accessories or a power source.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars.
The UK Food Standards Agency has endorsed a new route to qualification for those wanting to further their career in food standards and trading standards. The new apprenticeship will contribute to the pipeline of officers who can carry out official food safety controls.
The Food and Agriculture Organization of the United Nations (FAO) recently published a report that explores the contribution of foods sourced from terrestrial animals on human health, including relevant food safety aspects.
A recent study out of the UK has revealed that raw dog food containing pheasant meat may pose a health risk to pets due to the presence of high lead concentrations caused by ammunition used to hunt game. With the popularity of raw pet food in the UK on the rise, the numbers of pets at risk for lead exposure could be high.
The UK Food Standards Agency (FSA) recently published the results of a survey that assessed the value of the national Food Hygiene Rating Scheme (FHRS) and perspectives on potential changes to regulatory approach.
The U.S. Food and Drug Administration has authorized meat from gene-edited pigs, produced by researchers at Washington State University (WSU), for human consumption. The gene-editing tool CRISPR is being used to modify genetic traits of the line of pigs.
The U.S. Food and Drug Administration has highlighted the importance of its engagement with international organizations on critical food safety topics, in particular, the Asia Pacific Economic Cooperation (APEC).
Researchers from Livsmedelsverket, known as the Swedish Food Agency in English, have developed a new approach for ranking and classifying strains of Shiga toxin-producing Escherichia coli (STEC) based on potential public health burden.
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