What's going on in the world of food safety research? Keith Warriner, Ph.D. of the University of Guelph walks us through the latest developments that he and his colleagues are working on.
Last week, the Interagency Food Safety Analytics Collaboration (IFSAC) released a report titled “Foodborne illness source attribution estimates for 2016 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States.”
New findings about foodborne illness risk factors in fast food and full-service restaurants have been released by the U.S. Food and Drug Administration (FDA).
FDA's new final guidance is meant to expand the agency's appropriate use of its already existing mandatory recall authority in cases where they have to intervene quickly to help protect consumers from unsafe products.
As the romaine lettuce growing season is underway again in the Yuma, AZ, growing region, the U.S. Food and Drug Administration (FDA) has issued details from an environmental assessment after the largest outbreak of Escherichia coli O157:H7 the U.S. has seen in 10 years.
The U.S. Food and Drug Administration (FDA) will hold four one-day public meetings to discuss the recently published draft guidance created to help farmers meet the requirements of the Produce Safety Rule.
Toward assisting farmers and processors in achieving these goals, the FDA is releasing two new, draft guidance documents, one of which will help farmers better understand the range of steps they can take to comply with the Produce Safety Rule. The other will help processors better understand the relevant provisions of the Preventive Controls Rule for fresh-cut produce that apply to their practices.
The number of Salmonella illnesses associated with a recent recall of nearly 7 million pounds of raw ground beef has doubled, according to new data released by the U.S. Centers for Disease Control and Prevention (CDC).
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