The extended agreement between FDA’s Human Foods Program and Simulations Plus allows scientists to continue research involving computational models to support chemical safety assessments for food and food-contact substances.
The detection system was able to detect the presence of foodborne pathogens in complex food matrices as little as three hours with 0 percent false positives, 94 percent recall, and 100 percent precision.
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
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.
The ready-to-use EZ-Check Listeria spp. Kit and EZ-Check Listeria monocytogenes Kit support Listeria detection in food product and environmental samples.
This episode of Food Safety Five discusses new research about the rising Salmonella disease burden worldwide and the utility of whole genome sequencing (WGS) for Salmonella surveillance.
Researchers estimate that the use of whole genome sequencing (WGS) for routine pathogen surveillance in Australia prevents up to 10,900 foodborne salmonellosis cases and delivers as much as $17 million in cost savings annually.
Automating the full pathogen detection workflow into a single device, the test can be operated with the press of a button and is designed for onsite use by non-specialists.
On January 1, three new EU reference laboratories for foodborne and waterborne diseases became officially operational, bringing the total number to nine. These laboratories will help national public health laboratories improve testing, data quality, and outbreak preparedness related to food- and waterborne pathogens.
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