The U.S. Food and Drug Administration (FDA) has published the results of a sampling and testing assignment to determine the prevalence of Cyclospora cayetanensis, Salmonella, and Shiga toxin-producing Escherichia coli (STEC) in cilantro, parsley, and basil.
The Center for Food Safety and other stakeholder groups have petitioned the U.S. Environmental Protection Agency (EPA) calling for a ban on the use of PFAS as pesticide ingredients, or as components in pesticide containers.
In a new scientific opinion, the European Food Safety Authority (EFSA) warns that antimicrobial resistance (AMR) to critical antibiotics is increasing in some Vibrio species, and that the prevalence of the pathogen is expected to increase globally due to climate change.
Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.
Trifluoroacetic acid (TFA) is a highly pervasive type of per- and polyfluoroalkyl substance (PFAS) in European tap and bottled water and its ubiquitous presence necessitates EU-wide safe drinking water limits, according to a report from Pesticide Action Network Europe (PAN Europe).
The European Food Safety Authority’s (EFSA’s) new Food Enzyme Intake Model (FEIM) web tool helps the food industry and consumers estimate dietary exposure to specific food enzymes per manufacturing processes.
UC Riverside environmental engineers have discovered bacteria that can destroy certain per- and polyfluoroalkyl substances (PFAS) in contaminated drinking water, building upon previous discoveries of and work to understand PFAS-eating microbes.
A recent study conducted by researchers at NC State University has found a significantly higher prevalence of Campylobacter on backyard poultry farms than on commercial poultry farms, although the rates of antimicrobial resistance (AMR) were much higher among isolates from commercial farms.
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) is updating the methods it uses to analyze samples of FSIS-regulated products for certain chemical residues.
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