A recent attribution analysis aimed to understand the epidemiological characteristics of foodborne illness outbreaks related to meat and meat products in China from 2002–2017.
A recent European Environment Agency report explains that foodborne illnesses are projected to rise due to the effects of climate change, especially for Vibrio in the Baltic Sea.
After conducting a study on the U.S. Food and Drug Administration’s (FDA’s) oversight of substances used in food contact materials, the U.S. Government Accountability Office (GAO) recommended that FDA request certain authorities from Congress in order to adequately review the safety of such substances.
A panel of experts have advised against assuming that all per- and polyfluoroalkyl substances (PFAS) are equally toxic and potent, also providing other opinions on PFAS grouping and risk assessment.
To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.
In this episode of Food Safety Matters, we talk to Dr. David Acheson, President and CEO of food safety consultancy The Acheson Group, about a variety of pressing topics for the food industry, such as the declaration of Salmonella as an adulterant in poultry, Cannabis edibles regulations, compliance with the agricultural water rule, modernizing recalls, mitigating the risk of PFAS, and others. Dr. Acheson has a background in internal medicine and infectious diseases, and also served as the Chief Medical Officer at FDA’s CFSAN.
The Interagency Food Safety Analytics Collaboration has released the foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes.
According to new Environmental Working Group (EWG) test results, per- and polyfluoroalkyl substances (PFAS), also known as “forever chemicals,” have been widely found in pet food packaging.
A recent study has provided insight into the prevalence of Staphylococcus aureus on the hands of foodservice employees, as well as the pathogenicity and antimicrobial resistance (AMR) of S. aureus isolates.
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