A paper authored by experts associated with ILSI Europe asserts that global food safety would benefit from the harmonization of risk assessment protocols for food contact materials used by different regulatory bodies, and suggests a path forward for working toward harmonization.
The European Food Safety Authority (EFSA) has alerted the public that pathogens resistant to last-resort carbapenem antibiotics are increasingly being found in European food animals and food products.
Although trends in Listeria monocytogenes outbreaks are important, it is more concerning that these outbreaks continue to occur despite industry efforts. This article explores the underlying causes of persistent L. monocytogenes outbreaks and emphasizes the need for leadership behaviors outside of food safety to transform organizational culture to eradicate or control L. monocytogenes.
After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.
Reforms made to the market authorization process for products regulated by the UK Food Standards Agency (FSA) took effect on April 1, 2025, with two notable changes.
FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
Industry conferences play a critical role in addressing skills gaps by providing access to leading research, regulatory updates, and best practices. They serve as a platform where professionals can engage in meaningful discussions about the challenges they face, exchange ideas, and collaborate on solutions.
Boar's Head has appointed Natalie Dyenson, M.P.H. as its new Chief Food Safety Officer, a new role at the organization that was established as part of a series of initiatives to prioritize food safety following a significant listeriosis outbreak linked to Boar’s Head deli meats in 2024.
A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.
To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.
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