An EFSA survey found that only one in ten respondents reported awareness about the health risks of seafood, and one-third of seafood consumers ate species high in mercury three or more times a week.
A new review by FAO researchers identifies how food loss and waste (FLW) can disseminate antibiotic resistance (AMR), as well as practices that can either mitigate or exacerbate AMR dissemination from FLW.
Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.
Per EFSA’s latest annual report on veterinary drug residues in food-producing animals and their products, only 0.13 percent of samples were non-compliant in 2024.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
Like the Healthy Florida First initiative’s previous reports on toxic heavy metals in candy and infant formula, details that would help contextualize the findings have not been disclosed, such as the sampling and testing methodology or relevant safety thresholds
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
The first reports from the MAHA-aligned Healthy Florida First initiatives raised concern about toxic heavy metals in infant formula and candy, but toxicologists say a lack of transparency around the methodology and risk assessment makes the findings difficult for experts to interpret and raises questions about the relevance to consumer health.
Food Standards Australia New Zealand (FSANZ) has published the findings of a national survey of antimicrobial resistance (AMR) in foodborne bacteria on raw beef, chicken, and pork meat at retail.
As part of its efforts to encourage industry to phase out the use of petroleum-based synthetic food dyes, FDA is expanding the allowed uses of the label claim “no artificial colors” on food products and has approved a new naturally derived colorant for food.
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