TraceGains has announced Regulatory Global, a new module for its Networked Ingredient Marketplace that enables food, beverage, and dietary supplement companies to mitigate risks inherent to international markets.
A recent study assessed the presence and persistence of Listeria monocytogenes in Danish ready-to-eat (RTE) food production environments to evaluate the efficacy of a Listeria awareness campaign. Whole genome sequencing (WGS) analysis was also performed to characterize the isolates.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published a report that provides guidance for the dairy industry on food-safe sourcing, use, and reuse of fit-for-purpose water.
Ongoing research funded by the Center for Produce Safety aims to evaluate the efficacy of commercially available sanitizers against common foodborne pathogens and biofilms encountered during tree fruit harvesting, and then conduct a validation study of the best-performing treatments at commercial facilities.
Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.
The Northeast Center to Advance Food Safety (NECAFS) recently announced its new online Produce Safety Handbook for Buyers. The handbook is formatted as an interactive website that clarifies the complex landscape of food safety regulations and standards across different states in the U.S. Northeast.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published a report that highlights multi-year trends for antimicrobial resistance among Salmonella from data collected by the National Antimicrobial Resistance Monitoring System (NARMS) during 2014–2019.
Consumer Reports (CR) recently tested canned tuna from popular brands, and observed varying levels of mercury, a toxic heavy metal found in foods, on a can-to-can basis.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meetings on Microbiological Risk Assessment (JEMRA) recently published a technical report on the prevention and control of microbiological hazards in sprouts.
Edible insects are still considered a "new" food product in the commercial food industry, and it is important to understand the unique food safety challenges they may pose, which could be biological, chemical, or allergenic in nature.
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