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The U.S. Department of Agriculture (USDA) is soliciting nominations for membership to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 

The Food and Agriculture Organization of the United Nations (FAO) is planning to hold a workshop for government officials from low- and middle-income countries (LMICs) to learn about whole genome sequencing (WGS). Individuals interested in participating are invited to apply.

Researchers are exploring the use of superheated, dry steam to clean food manufacturing facilities where the use of traditional wet sanitation is limited, such as in produce packing facilities and low-moisture food processing plants.

Danish consumers, especially children, are at risk of significant exposure to per- and polyfluoroalkyl substances (PFAS) from eggs, according to research conducted by the DTU National Food Institute and the Danish Veterinary and Food Administration.

New registration requirements for foreign food manufacturing facilities intending to export certain products to India have gone into effect, and the U.S. Food and Drug Administration (FDA) states that it has not yet received sufficient information about the scope of these requirements and the intended use of the registration information.

The U.S. Food and Drug Administration has announced a new, transformative vision for the agency’s Human Foods Program, as well as for the Office of Regulatory Affairs (ORA) to better support FDA as a whole.

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.