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The European Parliament’s Committee on Fisheries recently held a public hearing to discuss the issue of labeling plant-based imitation fishery products, with some stakeholders likening current labeling practices to food fraud, and others arguing that labeling plant-based foods with words that evoke animal products is helpful to consumers.

A European multi-country foodborne illness outbreak of Listeria monocytogenes, in which ready-to-eat (RTE) fish is the suspected cause, has resulted in two deaths.

Campylobacter and Salmonella infections reported in the EU in 2022 remained below pre-pandemic (2018–2019) levels, according to the latest EU One Health zoonoses report, but the number of reported foodborne illness outbreaks increased by 44 percent in comparison to 2021.

In this episode of Food Safety Matters, we are joined by Sherry Brice, M.B.A., Chief Supply Chain Officer at W.K. Kellogg Co. She discusses her experiences as a food safety and supply chain business leader, and shares practical strategies and considerations for other professionals in driving business value by balancing food safety priorities, supply chain requirements, and working with diverse teams.

This article provides a future-oriented perspective on comprehensive food safety programs that harness multi-layered sensor technology and artificial intelligence (AI). The program described begins with biosurveillance at the producer level and seamlessly extends to the retail food sector.

This article takes a look at how whole-being competencies support technical leaders to shift culture through daily interactions and behaviors. As we head into 2024, it is time to move from checking boxes to doing the work of creating and implementing a solid food safety culture improvement plan. Organizations are taking this opportunity to map out how to improve food safety culture in the next year—and, hopefully, over the next several years, as culture shifts are known to take several years to see the impact. 

Food Standards Australia New Zealand (FSANZ) has announced a public consultation for an application to amend the Australia New Zealand Food Standards Code to permit the use of cultured quail cells as a novel food.  

Santé Publiue France (Public Health France) recently published national data on cases of Campylobacter infection for 2022. 

This article examines the multifaceted threats to food safety posed by climate change, focusing on cross-sectoral solutions to adapt to multiple emerging food safety risks.

The owner of the Tchin Tchin Wine Bar in Bordeaux, France has been charged with involuntary homicide after 15 people fell ill and one person died due to botulism caused by contaminated sardine preserves made by the establishment.