A recent study examined the extent of gluten migration from different biodegradable food contact materials into a variety of liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for wheat allergy and celiac disease patients.
A recent study has shown the ability of Highly Pathogenic Avian Influenza (HPAI) H5N1 to infect mice fed contaminated raw milk, while, separately, testing conducted by the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) has found HPAI traces in muscle from culled dairy cows.
The U.S. Environmental Protection Agency (EPA) recently finalized a rule to ban commercial uses of methylene chloride, a solvent used in a variety of applications, but uses of the chemicals for food production are still approved by the U.S. Food and Drug Administration (FDA).
A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) will hold a virtual public meeting on June 24 to provide updates on its charges from USDA and FDA regarding genomics and Cronobacter in powdered infant formula, respectively.
In light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak that has been affecting dairy cattle herds in the U.S., the Canadian Food Inspection Agency (CFIA) sampled and tested milk at retail to determine the presence of HPAI viral fragments.
The European Food Safety Authority (EFSA) recently suggested lowering the acceptable daily intake (ADI) for acetamiprid after scientific evidence was published that raised uncertainties about its toxicity. EFSA also recommends lowering the existing maximum residue levels (MRLs) for acetamiprid in food crops, as current MRLs pose a health risk to consumers.
Barbecue is a widely enjoyed cooking style around the world; however, ingestion of heavily grilled meat, direct exposure to fumes generated while barbecuing, and improperly cooked food or poorly cleaned grills can expose people to poor health outcomes and foodborne illness risk.
The Food and Agriculture Organization of the United Nations (FAO) and the Singapore Food Agency (SFA) have published a joint scientific review on novel food sources and production systems, such as edible insects, cell-based foods, plant-based proteins, and other products.
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