A recent article authored by scientists affiliated with the Food and Agriculture Organization of the United Nations (FAO) stresses the importance of conscientiously choosing pesticides for use on food crops to mitigate the rise of antimicrobial resistance (AMR).
A recent study assessed the presence and persistence of Listeria monocytogenes in Danish ready-to-eat (RTE) food production environments to evaluate the efficacy of a Listeria awareness campaign. Whole genome sequencing (WGS) analysis was also performed to characterize the isolates.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published a report that provides guidance for the dairy industry on food-safe sourcing, use, and reuse of fit-for-purpose water.
Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.
Popular oat-based food products often eaten by children may contain unsafe levels of chlormequat, an agricultural chemical associated with negative health effects, according to the Environmental Working Group (EWG).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published a report that highlights multi-year trends for antimicrobial resistance among Salmonella from data collected by the National Antimicrobial Resistance Monitoring System (NARMS) during 2014–2019.
Consumer Reports (CR) recently tested canned tuna from popular brands, and observed varying levels of mercury, a toxic heavy metal found in foods, on a can-to-can basis.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meetings on Microbiological Risk Assessment (JEMRA) recently published a technical report on the prevention and control of microbiological hazards in sprouts.
Researchers are investigating the use of antimicrobial peptides produced by bacteria as a food-safe, clean-label, and environmentally friendly alternative to chemical pesticides, which pose food safety and environmental health risks.
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