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This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

Leveraging Knowde software, ingredients supplier Tilley Distribution has upgraded its digital product catalogue to improve the customer search experience, enabling Tilley customers, including those in the food and beverage industry, to more easily find and procure products they need.

After an investigation by the UK Food Standards Agency, four men and one business have been convicted for diverting meat and animal byproducts that were deemed unsafe for human consumption back into the human food market.

Researchers from the University of Córdoba in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogen in ready-to-eat (RTE) foods.

The Singapore Food Agency recently published an updated guidance document for industry on the requirements for the safety assessment of novel foods and novel food ingredients.

FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.

Many raw foods pose a higher risk of contamination compared to their cooked or processed counterparts. Consumers making choices in pursuit of health and wellness deserve full transparency about both the risks and benefits of these foods.

Food Standards Australia New Zealand has opened a call for comment on revised egg food safety and primary production requirements in the Australia New Zealand Food Standards Code. 

With the passage of House Bill 81, Utah will ban the addition of fluoride to public drinking water systems beginning May 7, 2025. Community water fluoridation has come under scrutiny in recent years due to concerns about its affect on children’s IQ. 

A project funded by the Center for Produce Safety is developing an identification and deterrent system for high-risk birds in produce fields based on sound surveillance and artificial intelligence (AI). The tool would automatically deploy interventions to drive away birds that are more likely to spread foodborne pathogens.