The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently published a summary of the six foodborne illness outbreak investigations involving FSIS-regulated products that took place during Fiscal Year (FY) 2023.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced a modified Time-Limited Trial to include a swine study as part of the New Swine Slaughter Inspection System (NSIS).
The French government has issued a decree that would ban the use of “meaty” descriptor terms for plant-based meat alternative products produced in the country, with the aim of tackling misleading food labels.
Researchers at USDA have developed a thermal pasteurization method based on Radio Frequency technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.
A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
The U.S. Food and Drug Administration (FDA) has issued a guidance for industry that describes how firms can voluntarily engage with FDA before marketing food from genome-edited plants.
As part of the agency’s Leafy Greens STEC Action Plan, the U.S. Food and Drug Administration (FDA) has published a report detailing the results of targeted inspections and microbiological testing of leafy greens grown in Salinas Valley, California during the region’s 2022 harvest season.
In a recent webinar organized by the Alliance for a Stronger FDA, a top policy and legislation official from the U.S. Food and Drug Administration (FDA) provided insight to the agency’s approach to regulating cannabidiol (CBD) and kratom in foods and dietary supplements.
A recent study has mapped the edible insect supply chain to identify the main points for potential food safety hazards and food fraud, and concluded that, in general, substantial food safety and authenticity gaps need to be addressed before edible insects can be considered safe and sustainable protein sources for Western markets.