In a 2019 report published by the European Food Safety Authority, the noncompliance rate for pesticides in foods decreased, compared to 2018.

Can beating the pandemic also mean reducing major foodborne outbreaks?

As there is no single international regulation or threshold for gluten in gluten-free products, deciphering the numerous regulations in multiple regions can be challenging.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

In a congressional report released February 4, entitled "Baby Foods Are Tainted with Dangerous Levels of Arsenic, Lead, Cadmium, and Mercury," it was revealed that some baby food contains very dangerous levels of arsenic and other poisons.

The Danish Veterinary and Food Administration is tightening rules on a certain type of Salmonella in cattle. 

Research scientists in England have discovered that a certain type of Vibrio bacteria can go dormant and later "wake up."

Researchers at the University of Georgia are studying the risk of Listeria monocytogenes developing a tolerance to sanitizers, with a specific focus on fresh produce production plants.

Officials from the Food and Agriculture Organization of the United Nations (FAO) have published a document highlighting ways to avoid the risks from foodborne parasites transmitted by pork, freshwater fish, and crustaceans.