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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted several fellowship projects that will advance food safety and help to inform FSIS decision-making.

By approaching food safety culture (FSC) as organizational culture, a recent study funded by the Danish Agriculture Food Council has developed a Change Agent Model for FSC. The model illustrates the important underlying mechanisms that an individual or group can work through to become culture change agents and drivers for FSC development.

In an after-action review of a 2022 Escherichia coli O157:H7 outbreak linked to ground beef, the U.S. Food and Drug Administration’s Food Safety and Inspection Service (USDA’s FSIS) highlights the importance of improving outreach to food retail stores about best food safety practices for beef that will be ground.

Using whole genome sequencing (WGS), researchers from the University of Johannesburg have identified a trend of nonpathogenic Listeria strains developing concerning characteristics, such as virulence and stress resistance. Like the pathogenic L. monocytogenes, the “harmless” strains L. innocua and L. welshimeri are common to food processing facilities.

The U.S. Food and Drug Administration (FDA) has decided that cannabidiol (CBD) products will not be regulated as a food or supplement, rather, a new approach will be developed. The agency has also denied three consumer petitions requesting that FDA allow the marketing of CBD products as dietary supplements.

Frank Yiannas, Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA), has announced that he will be resigning from his position, effective February 24, 2023.

Singapore has recently released new guidelines for food e-commerce for industry that outline food safety best practices related to products sold online or through e-commerce channels.

The U.S. Food and Drug Administration (FDA) has highlighted select accomplishments that the agency has achieved during 2022 in support of the New Era of Smarter Food Safety.

A joint Nordic project has just ended with a report that focuses on the chemical and microbiological hazards associated with seaweed as a food. The project aims to develop a common Nordic approach to seaweed food safety risk management.

The U.S. Food and Drug Administration (FDA) has announced new recommended action levels for lead in certain processed baby foods. The proposed action levels supports the Closer to Zero initiative to continually reduce babies’ and young children’s exposure to toxic heavy metals from food.