Yesterday, the U.S. Food and Drug Administration (FDA) announced the publication of a final rule in the Federal Register that will ban three food-contact substances that are no longer manufactured.
As part of a massive year-end spending bill last month, U.S. Congress has repealed a food labeling law that required grocers and retailers to display the animal’s country of origin on packages of red meat.
The U.S. Department of Justice’s (DOJ) Civil Division has opened a criminal investigation regarding Blue Bell Creamery’s response to last spring’s Listeria outbreak that ultimately caused three deaths and at least 10 illnesses.
Salmonella and other foodborne pathogens can thrive in low-water-activity foods and dry foods, according to “Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings”, a new study conducted by the University of Georgia and published in the Journal of Food Protection.
On Monday, the U.S. Centers for Disease Control and Prevention (CDC) announced that at least five more people have become sick after eating at Chipotle Mexican Grill restaurants.
The European Food Safety Authority (EFSA), along with the European Center for Disease Prevention and Control (ECDC) released findings from an annual report on foodborne outbreaks in the European Union (EU).
Chipotle Mexican Grill is changing how it handles fresh food preparation in an effort to make improvements with the company’s food safety after months of reported illnesses across the U.S.
This week, the House of Representatives made public a spending bill that will fund the federal government until the end of September 2016, which marks the end of the fiscal year. Included in the $1.1 billion bill are plans to fully fund the Food Safety Modernization Act (FSMA).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has come up with a better way to determine the source of foodborne outbreaks linked to ground beef. If the new plan works, these efforts will stop outbreaks sooner than ever before.
Today, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published revised guidelines aimed at assisting poultry processors with controlling Salmonella and Campylobacter in raw food products and preventing foodborne illness.
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