The University of Maryland-based Joint Institute for Food Safety and Applied Nutrition and the U.S. Food and Drug Administration (FDA) have entered a five-year, $41 million cooperative agreement that will expand JIFSAN’s work to increase the scientific knowledge required to mitigate foodborne illness and inform food safety policy.
Ahead of a webinar with Food Safety Magazine on tech-enabled traceability, the U.S. Food and Drug Administration (FDA) has submitted the Food Safety Modernization Act (FSMA) Final Rule on Requirements for Additional Traceability Records for Certain Foods to the Office of the Federal Register.
The Interagency Food Safety Analytics Collaboration has released the foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes.
On November 1–4, 2022, a group of 24 experts from 15 countries gathered in the Republic of Singapore for the first global consolation on the safety of cell-based foods (also known as “cultured” or “lab-grown” foods). The meeting was convened by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to identify the food safety hazards associated with cell-based foods.
According to new Environmental Working Group (EWG) test results, per- and polyfluoroalkyl substances (PFAS), also known as “forever chemicals,” have been widely found in pet food packaging.
A new edition of Poisoned, a novel by Jeff Benedict that stories the events of the 1993 foodborne illness outbreak caused by contaminated hamburger meat from Jack in the Box restaurants, will be published alongside an August 2023 Netflix documentary based on the book.
The Controlled Environment Agriculture Food Safety Coalition (CEA Food Safety Coalition) has changed its name to the CEA Alliance, and has expanded its mission to serve the broader needs of all controlled environment food growers.
A recent study has provided insight into the prevalence of Staphylococcus aureus on the hands of foodservice employees, as well as the pathogenicity and antimicrobial resistance (AMR) of S. aureus isolates.
Following food fraud investigations, the European Commission (EC) recently set new limits on certain antioxidants in tuna; specifically, ascorbic acid, sodium ascorbate, and calcium ascorbate.
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