Food Type

RSS

To make educational materials more relevant to fruit and vegetable growers and packers, the Produce Safety Alliance (PSA) and personnel from the Northeast Center to Advance Food Safety (NECAFS) at the University of Vermont would like to understand the costs of and the barriers to beginning or expanding food safety practices on farms and in packinghouses. The groups have developed a survey to collect food safety information from fruit and vegetable growers across the U.S.  

Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow the use of alpha-glucosidase—a permitted enzyme processing aid derived from a genetically modified (GM) source—for the brewing of beer.

A consortium of public and private industry and academic partners is carrying out a multi-year research project aimed at investigating the potential food safety and quality risks of microbial contaminants in novel plant-based food products. 

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have put out a call for experts for the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption.

To prevent Clostridium botulinum poisoning, hygienic processing, especially during the heating and sterilization steps, must be maintained.

Antimicrobial resistance (AMR) data on from humans, animals, and food are compiled annually by the European Center for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) in a yearly EU Summary Report. Alongside the report, EFSA has also published data visualization tools and resources on AMR on zoonotic pathogens in Europe.

n April 5, 2023, the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Scientific Advice Program will host a webinar for the release of a new publication, titled, Food Safety Aspects of Cell-Based Food.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced the extension of time-limited trials allowing certain New Swine Slaughter Inspection System (NSIS) establishments to operate at an increased line speed. 

The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.