A law to protect the public health is a good idea, but it should be based on a risk assessment—i.e., whether exposure to the chemical really elicits an adverse reaction. Perhaps it is time to update or rethink California's Prop 65.
The agency has also reopened a previously closed Salmonella outbreak investigation linked to powdered moringa supplements, with 22 new reported illnesses in four additional states.
Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC researchers.
The updated compliance program for pesticide residues includes a new focus on risk-based sampling of foods commonly consumed by young children and reflects procedural changes to the laboratory testing and analysis methods.
On May 26, Vermont Governor Phil Scott signed into law two bills related to food chemical safety; specifically, the nation’s first state-level ban on paraquat (H.739) and legislation setting heavy metals testing and disclosure requirements for baby food manufacturers (H.536).
Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing the best time to replace brushes.
A new study demonstrated the efficacy of far-UV-C light at 222 nm for inactivating human norovirus on surfaces. As it is safe for humans, researchers believe UV-C 222 could enable real-time, continuous disinfection in enclosed foodservice settings and food processing environments.
FDA published a literature review on the eight phthalates currently approved for food contact uses to determine whether they should be considered chemically and/or pharmacologically related for the purpose of cumulative risk assessment.
Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to consider possible future actions for reducing foodborne campylobacteriosis.
Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic compounds formed during high-heat cooking. An emerging testing method known as QuEChERS—which stands for “Quick, Easy, Cheap, Effective, Rugged, and Safe”—is designed to overcome the limitations of conventional PAH tests.
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