A recent study examined the efficacy of three commonly used sanitizers—chlorine, QACs, and UV-C light—against Listeria monocytogenes biofilms on stainless steel, PET, and silicone rubber surfaces, including organic matter, representing produce packing environments.
A request for a preliminary injunction filed by a coalition of food industry associations was granted by a Texas court against a provision thatwould require warning labels for food products containing certain additives.
An EFSA survey found that only one in ten respondents reported awareness about the health risks of seafood, and one-third of seafood consumers ate species high in mercury three or more times a week.
Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.
A new review by FAO researchers identifies how food loss and waste (FLW) can disseminate antibiotic resistance (AMR), as well as practices that can either mitigate or exacerbate AMR dissemination from FLW.
Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.
Per EFSA’s latest annual report on veterinary drug residues in food-producing animals and their products, only 0.13 percent of samples were non-compliant in 2024.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
Like the Healthy Florida First initiative’s previous reports on toxic heavy metals in candy and infant formula, details that would help contextualize the findings have not been disclosed, such as the sampling and testing methodology or relevant safety thresholds
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
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