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.
Researchers from the University of Lincoln Institute for Agri-Food Technology have described the role that cognitive and cultural biases play in the design and execution of food safety management systems and stakeholders’ perceptions of what “safe enough” means.
The Food Packaging Forum’s open access Database on Migrating and Extractable Food Contact Chemicals (FCCmigex) has been updated to include the most recent science on thousands of food contact chemicals to which humans are exposed. FCCmigex supports scientific and regulatory efforts to improve food contact material safety.
A recently published summary of an FAO technical meeting identified the challenges and needs related to applying gut microbiome data in future food chemical safety risk assessments.
The European Food Safety Authority (EFSA) has put out an open call for data on the use and presence of food additives and flavorings to inform a pilot monitoring program. The data may help inform dietary exposure estimates for authorization and risk assessment purposes.
Precision Downtime, a new software solution from Ancera, helps poultry integrators reduce downtime during flock transitions by leveraging real-time, farm-specific data based on microbial risk assessments.
A research project funded by the Center for Produce Safety is developing a flexible computer model that enables food industry users to evaluate potential contamination risks along the supply chain and relevant control strategies.
FAO has put out a call for experts and data to inform an upcoming series of FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) sessions, with the goal of generating updated advice about microbiological risk assessment for parasites in food.
A new toolbox offered by FAO describes the risk assessment process used by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) regarding veterinary drug residues in animal-derived food products consumed by humans. FAO will also host a virtual launch event in February.
A recent report from the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) summarizes the development of formal risk assessment models for Listeria monocytogenes in leafy greens, cantaloupe, frozen vegetables, and ready-to-eat (RTE) seafood.
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