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A U.S. appeals court has ruled that USDA must amend the Bioengineered Food Disclosure Standard to close the loophole that exempts certain “ultra-processed” foods (UPFs) from displaying label disclosures for genetically modified (GM) ingredients. Additionally, the court ruled that QR code-only disclosures are unlawful without explicit on-label statements.

INNEO is a peptide-based antimicrobial processing aid. USDA’s No Objection Letter enables U.S. meat and poultry processors to use INNEO both as a surface treatment and directly within the food matrix of comminuted products. 

The European Commission has published a revised guidance document on monitoring and shelf-life studies for Listeria monocytogenes in ready-to-eat (RTE) foods in compliance with recent amendments to Regulation (EU) 2073/2005 on the microbiological criteria for foods.

A new study estimates the annual cost of foodborne illness in Australia from six important pathogens to be $721 million AUD, with nearly half of this cost ($328 million AUD) attributed to poultry sources.

As in years past, USDA’s Pesticide Data Program reports that more than 99 percent of foods sampled in 2024 were compliant with EPA pesticide residue limits. Some persistent organic pollutants, like DDT, continue to show up in crops.

At the 55^th Session of the Codex Committee on Food Hygiene (CCFH), prompted by the ongoing infant botulism outbreak linked to ByHeart formula in the U.S., CCFH decided to initiate work related to the control of Clostridium botulinum in powdered infant formula.

In this year-end episode of Food Safety Matters, we round up the top stories of 2025, covering U.S. federal food safety policy changes under the Trump Administration, MAHA- and state-led moves against food additives of concern and ultra-processed foods, infant formula safety, science on Listeria and biofilms, ongoing monitoring of avian flu, and AI food safety applications.

Two research projects are investigating several novel techniques for detecting hepatitis A virus that eliminate false positives produced by inactivated, non-infectious RNA fragments—an issue that limits the usefulness of existing methods for indicating actual food safety risk.

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.

University of Georgia researchers conducted a review to compile and communicate best practices for reducing the spread of foodborne pathogens among beef cattle herds prior to processing, with a focus on Shiga toxin-producing Escherichia coli.