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Responding to recent listeriosis outbreaks and recognizing that consumers do not always handle or cook ready-to-heat meals in accordance with package instructions, the Food Safety Authority of Ireland (FSAI) encourages businesses to implement recommended practices to better control L. monocytogenes.

Meat and poultry do not have the luxury of a "set it and forget it" food safety strategy. 

Industry members have requested the market name for specific Sebastes (rockfish) species be changed to “snapper” in the Seafood List. FDA has identified critical areas that must be considered before this change is made, including classification, food safety and hazard identification, and labeling and allergen concerns.

Medical researchers at Florida Atlantic University found that adults who ate the most ultra-processed foods (UPFs) had a “statistically significant and clinically important” 47 percent higher risk of heart attack or stroke than those who ate the least.

Nearly all of the ill people interviewed reported consuming Raw Farm-brand raw dairy products. Testing and an onsite inspection of Raw Farm’s operation in California is ongoing. Raw Farm LLC has yet to issue a recall.

The Center for Produce Safety-funded project aims to generate practical guidance for produce growers, including improved sampling approaches to determine whether groundwater is influenced by surface water, and immediately actionable recommendations for mitigating microbial contamination and biofilms in irrigation systems.

A survey of food safety and quality professionals in the dairy industry found that digital transformation is inconsistent and weighted toward larger companies. Current uses of digital tools and barriers to adoption were identified.

The delays give the agency time to respond to comments made on the final orders approving beetroot red and spirulina extract for use as color additives in human foods. However, FDA stands by its determinations that the colorants are safe for their intended uses.

The Poultry Industry Food Safety Council (PIFSCo) will take an all-of-industry approach to identifying research priorities, sharing practical solutions, and promoting continuous food safety improvement.

This article looks at food safety in hydroponic agriculture, including interventions used in hydroponic crop production to control pathogenic contamination.